摘要
鲜切苹果会造成组织机械损伤,氧气大量与之接触,造成醌形成和还原之间的平衡失调、醌类物质的积累,进一步氧化聚合形成黑色物质,该黑色物质是褐变的主要原因。另外,切分造成组织受伤使合成醌类化合物增多,同时对植物组织的褐变敏感度增加,加速褐变产生。采用WSC-S型色差计测定相同浓度的护色剂,在不同时间内对苹果的护色效果。经过对比发现抗坏血酸(VC)的护色效果比较好,对褐变具有有效的抑制作用,但是浓度不宜太大,因为浓度越大,自身氧化褐变越明显。抗坏血酸的自身褐变一方面是因为在抗坏血酸氧化酶的作用下氧化褐变,另一方面是因为抗坏血酸本身常发生氧化褐变,反过来也会影响产品的色泽。
Resulting from the mechanical injury caused by the cutting,the fresh diced apple is exposed to the abundant oxygen from the outside, which unbalances the redox process of the quinonoids, and the further oxidation progress of the quinonoids colors them black,and these make up the entire process of the browning stain. Moreover,the cutting also stimulates and accelerates the production of the quinonoids. Based on this,this study aims to compare the color-protecting capacity of different kinds of color fixatives under the same condition and to find an efficient color fixative. With the help of WSC-S colorimeter,the author found ascorbic acid(VC) relatively capable and efficient as an inhibitor of browning,which protected the apple's color. Further study on the results also stressed the importance of maintaining an optimal dosage of the ascorbic acid(VC),to cut the effect of the browning of the ascorbic acid(VC) itself to the least.
出处
《农产品加工（下）》
2017年第10期1-4,共4页
Farm Products Processing
基金
青岛市成果转化计划科技惠民专项项目"真空防褐变高品质速冻果丁生产关键技术研究及配套装备"(16-6-2-46-NSH)
作者简介
王建化（1980-）,男,硕士,讲师,研究方向为农产品加工方面的教学与科研.
