抗坏血酸处理对鲜榨莲藕汁酶促褐变和品质特征的影响
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湖北省技术创新专项重大项目(2017ABA071)


Effects of Ascorbic Acid Treatment on Enzymatic Browning and Quality Characteristics of Fresh Lotus Rhizome Juice
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    摘要:

    研究不同浓度的抗坏血酸(AA)处理对鲜榨莲藕汁酶促褐变和品质特征的影响。分别测定0(对照组),2,4,6,8 mmol/L AA处理后的莲藕汁中褐变度、总酚含量、可溶性醌含量、多酚氧化酶(PPO)活性和过氧化物酶(POD)活性等5个酶促褐变参数以及莲藕汁白度、可溶性固形物、黏度、pH值、蛋白质含量和VC含量等6个品质指标,并对酶促褐变指标和品质指标进行相关性分析。结果表明:与对照组相比,随着AA浓度升高,莲藕汁总酚含量上升,褐变度、可溶性醌含量、PPO酶活、POD酶活下降,白度、黏度、VC含量上升, pH值和蛋白质含量下降,可溶性固形物含量基本维持稳定。相关性分析发现AA处理的莲藕汁总酚含量、可溶性醌含量、PPO酶活、POD酶活等酶促褐变参数与其pH值、白度等品质指标的变化密切相关。综上所述,AA处理的莲藕汁在抑制酶促褐变和维持品质特征方面优于对照组,且研究范围内AA浓度越高,效果越好,酶促褐变与品质密切相关。

    Abstract:

    The effects and correlation of different concentrations of ascorbic acid (AA) on enzymatic browning and quality characteristics of fresh lotus rhizome juice were studied. The changes of 5 enzymatic browning parameters, such as the browning degree, total phenol content, soluble quinone content, polyphenol oxidase (PPO) and peroxidase (POD) activity of lotus rhizome juice treated with 0(control group), 2, 4, 6, 8 mmol/L AA, and 6 quality indexes, such as whiteness, soluble solids, viscosity, pH value, protein and VC were measured, and the correlation between them was analyzed. The results showed that compared with the control group, with the increase of AA concentration, the total phenol content of lotus rhizome juice increased; the browning degree, soluble quinone content, PPO, POD enzyme activity decreased; the whiteness, viscosity, titratable acidity, VC content increased, the pH value, protein content decreased, and the soluble solid content basically remained stable. The correlation analysis showed that the parameters of enzymatic browning, such as total phenol content, soluble quinone content, PPO enzyme activity and pod enzyme activity, were closely related to the changes of quality indexes such as pH and whiteness. Generally speaking, the enzymatic browning degree and quality characteristics of lotus rhizome juice treated with AA were better than those of the control group, and within the scope of the study, the effect was better with the increase of AA concentration, and there was a close relationship between enzymatic browning and quality.

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李彩云,李 洁,严守雷,王清章.抗坏血酸处理对鲜榨莲藕汁酶促褐变和品质特征的影响[J].中国食品学报,2021,21(10):151-158

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  • 在线发布日期: 2021-11-22
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