复合护色剂对多个品种苹果干制过程中褐变相关酶活性的影响
Effect of Compound Colour-protective Reagents on Browning Related Enzymes Activities in Different Varieties of Apple during Drying Process
李新明 1李群 1高忠东 1王峰 1田志芳 1徐琳 1王贤萍 2刘森1
作者信息
- 1. 山西省农业科学院农产品加工研究所,山西太原030031
- 2. 山西省农业科学院果树研究所,山西太原030031
- 折叠
摘要
[目的]评估复合护色荆对苹果干制过程中褐变的抑制效果.[方法]使用复合护色剂处理不同品种的苹果片,然后在3个不同的时间点取样检测果片中的酶活性指标.[结果]复合护色剂处理显著提高了红富士、秦冠、嘎拉和国光苹果片中的超氧化物歧化酶(SOD)和过氧化氢酶(CAT)活性,抑制了多酚氧化酶(PPO)和过氧化物酶(POD)活性.[结论]复合护色剂对多个苹果品种的干制褐变有着良好的抑制作用.
Abstract
[Objective] To evaluate the inhibiting effect of compound culour-protective reagent on apple browning during the drying process.[Method] Compound colour-protective reagent was used to treat different varieties of apple slices.Apple samples were taken at three different time points,and enzymes activities in fruits were analyzed.[Result] Compound colour-protective reagent significantly increased SOD and CAT activities,and inhibited PPO and POD activities in Red Fuji,Qingnan,Gala and Guognang apple slices.[Conclusion] Compound colour-protective reagent is effective to brown inhibition in different varieties of apple slices during drying process.
关键词
复合护色剂/苹果/抗氧化酶/褐变Key words
Compound colour-protective reagent/Apple/Antioxidant enzyme/Browning引用本文复制引用
基金项目
山西省自然科学基金(2015011076)
出版年
2017
国家科技期刊平台
NSTL
维普
万方数据