摘要
以鲜切苹果为试材,分别用曲酸、抗坏血酸和柠檬酸浸泡3 min,于4℃存放9 d,对鲜切苹果的硬度、色泽、总酚、可溶性醌、多酚氧化酶活性、维生素C等指标进行分析。结果表明,3种有机酸对鲜切苹果的硬度和多酚氧化酶的影响差异不显著(P>0.05),而对褐变、总酚和维生素C影响差异显著(P<0.05)。综合来看,3种有机酸均对鲜切苹果褐变都有抑制效果,而曲酸明显优于柠檬酸和抗坏血酸,说明曲酸是一种潜在的鲜切苹果保鲜和护色剂。
Fresh cut apple was dipped with kojic acid,ascorbic acid and citric acid for 3 min and stored at 4℃for 9 days,The firmness,color,total phenol content,soluble quinine content,vitamin C content and polyphenol oxidase(PPO)activity were analyzed.Results showed that the effects of three organic acids treatments on the firmness and polyphenol oxidase activity of fresh cut apples were not significant(P>0.05),but there were significant differences(P<0.05)of browning,total phenolics and vitamin C among different treatments.In conclusion,the three kinds of organic acid have inhibitory effect on browning of fresh cut apple,the effect of kojic acid treatment is better than that of citric acid and ascorbic acid,therefore,kojic acid is potentially a color preservative of fresh cut apple.
作者
张婷婷
蒲云峰
王雷
叶兴乾
刘东红
Zhang Tingting;Pu Yunfeng;Wang Lei;Ye Xingqian;Liu Donghong(College of Biosystems Engineering and Food Science,Zhejiang University,Hangzhou 310058;Fuli Institute of Food Science,Zhejiang University,Hangzhou 310058)
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2020年第3期188-194,共7页
Journal of Chinese Institute Of Food Science and Technology
基金
国家重点研发计划项目(2016YFD0400301)
浙江省重点研发计划项目(2017C02015)。
关键词
有机酸
鲜切苹果
褐变
曲酸
organic acid
fresh-cut apple
browning
kojic acid
作者简介
张婷婷(1993-),女,硕士生;通讯作者:刘东红,E-mail:dhliu@zju.edu.cn。
