作　　者： ; ; ; ;

机构地区： 华中农业大学食品科学技术学院

出　　处： 《食品研究与开发》 2007年第5期137-140,共4页

摘　　要： 使用洋葱的磷酸缓冲溶液提取液对马铃薯PPO酶活抑制率以及鲜切片贮藏保鲜进行了研究。结果表明,洋葱提取液抑制马铃薯PPO酶活的效果分别达到了34.2%和59.3%,且经100℃水浴加热的洋葱提取液对马铃薯PPO酶活的抑制效果优于新鲜的洋葱提取液。在贮藏实验中洋葱提取物通过对贮藏过程中鲜切薯片的硬度、色度和PPO酶活力变化的测定,初步证实了洋葱提取液具有防褐变效果。 Onion extract was prepared by extracting onion with PBS, and the effects of the extract on potato polyphenol oxidase and fresh-cut potato were investigated. The polyphenol oxidase of potato was inhibited by onion extract, and the inhibitory effect of onion extract toward potato polyphenol oxidase was increased with the heated extract. The inhibitory effect of the extract was increased with increasing heating temperature and time. The effect of onion extract on fresh-cut potato polyphenol oxidase activity ,a＊ and rigidity during ripening of potato when stored at room temperature for 7 days was investigated. Onion extract can prevent browning of potato.

关 键 词： 洋葱 马铃薯 多酚氧化酶 褐变

领　　域： [轻工技术与工程] [轻工技术与工程]