和一定高温能抑制
PPO、POD
活性密不可分
。
3摇
结
摇
论
一定浓度
EDTA-2Na、
柠檬酸
、
抗坏血酸溶液对
鲜切山药有显著地防褐变作用
,
氯化钠溶液对鲜切
山药的保鲜无明显作用
。
经均匀设计优化得到的鲜
切山药最优护色工艺为
0郾 8% EDTA -2Na、2郾 0%
柠
檬酸
、0郾 2%
抗坏血酸
。
实验证明
,
鲜切山药在护色
处理前做一定的前处理如
0郾 005% NaClO
溶液消
毒
,65 益
烫漂等
,
有助于防止山药的褐变
,
提高鲜切
山药的保鲜
。
参考文献
:
[1]摇 Alarc佼n鄄Flores M I, Romero鄄Gonz佗lez R,Mart侏nez鄄Vidal
J L,et al. Monitoring of phytochemicals in fresh and fresh鄄
cut vegetables: a comparison[J]. Food Chemistry, 2014,
142:392 - 399.
[2]摇
王邈
,
李德远
,
李玮
,
等
.
山药的药理作用分析及其开
发利用
[J].
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,2010(4):72 - 74.
[3]摇 Megh Raj Bhandari, Takanori Kasai, Jun Kawabata. Nu鄄
tritional evaluation of wild yam (
Dioscorea
spp. ) tubers
of Nepal[J]. Food Chemistry, 2003,82:619 - 623.
[4]摇
杜德红
,
陈勇
,
肖军霞
.
山药中多酚氧化酶活性的测
定及其护色研究
[ J].
安徽农业科学
, 2011,39 (27):
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[5]摇 Martinez鄄Ferrer M, Harper C, Perez鄄Muroz F, et al.
Modified atmo鄄sphere packaging of minimally processed
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[6]摇 Zhu Liqin, Zhou Jie, Zhu Shuhua, et al. Inhibition of
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.
山药多酚氧化酶特性及活性抑制研究
[J].
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化工
, 2011, 36(2):13 - 19.
[8]摇
高义霞
,
周向军
,
张继
,
等
.
山药过氧化物酶的特性及
抑制研究
[J].
食品工业科技
,2011,32(7):105 - 108.
[9]摇 Zhang Shaoying, Yu Youwei, Xiao Chunling, et al.
Effect of carbon monoxide on browning of fresh鄄cut lotus
root slice in relation to phenolic metabolism [ J]. LWT鄄
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of temperature and NaCl percentage on lipid oxidation in
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Chemistry,2012,131: 817 - 825.
Researching Optimal Color鄄protecting Process of Fresh鄄cut
Chinese Yam Slice by Uniform Design
XU Chunming,摇 LI Ting,摇 WANG Yingying,摇 PANG Gaoyang,摇 LIU Ying
(
School of Food and Chemical Engineering / Beijing Higher Institution Engineering Research Center of Food
Additives and Ingredients / Beijing Key Laboratory of Food Flavor Chemistry
,
Beijing Technology and
Business University
,
Beijing
100048,
China
)
Abstract
: Fresh鄄cut yam was easily oxidized in the air and produced brown pigment, which affected its
quality. The effects of EDTA鄄2Na, NaCl, citric acid (CA), and Vc on the color of fresh鄄cut Chinese
yam were studied by the single鄄factor experiment and the optimum concentrations of color fixative were
obtained. The uniform design was used to optimize color鄄protecting formula of fresh鄄cut Chinese yam.
The optimize color鄄protecting formula was as follows: EDTA鄄2Na 0郾 8% , citric acid 2郾 0% , and Vc
0郾 2% . Meanwhile, effects of different pretreatment methods, such as disinfection using different concen鄄
trations (0郾 005% and 0郾 010% ) NaClO and 65 益 blanching, on fresh鄄cut Chinese yam were also stud鄄
ied . The result showed that the NaClO disinfection and 65 益 blanching treatment all could protect the
color of fresh鄄cut Chinese yam and 0郾 005% NaClO had better effect than 0郾 010% NaClO.
Key words
: fresh鄄cut Chinese yam; color fixative; uniform design
(
责任编辑
:
叶红波
)
85
食品科学技术学报
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摇 2015
年
1
月
