作　　者： ; ; ; ; ; ; ;

机构地区： 广东省农业科学院

出　　处： 《食品科学》 2013年第24期289-293,共5页

摘　　要： 考察柠檬酸、L-半胱氨酸、焦亚硫酸钠3种护色剂在60℃模拟体系处理24h后对龙眼原浆色泽和多酚含量的影响,进行三因素三水平正交试验筛选复合护色剂的最佳配比,并分析护色效果与多酚保留率的关系。结果表明:采用筛选出的复合护色剂,龙眼多酚保留率越高、总色差?E*越小,护色效果越好。3种护色剂对龙眼原浆总色差?E*影响的主次顺序分别为:柠檬酸>L-半胱氨酸>焦亚硫酸钠,且3种护色剂影响均极显著;对多酚保留率影响的主次顺序为:焦亚硫酸钠>L-半胱氨酸>柠檬酸,焦亚硫酸钠、L-半胱氨酸影响极显著,柠檬酸影响不显著。确定龙眼原浆护色剂最佳配方为柠檬酸1.0g/kg、焦亚硫酸钠0.35g/kg、L-半胱氨酸0.8g/kg。 The aim of this study was to study the effects of three browning inhibitors, citric acid, L-cysteine and sodium pyrosulfite on color and polyphenols of longan puree treated in model systems at 60 ℃ for 24 h and to correlate color difference （△E＊） with polyphenol retention. A three-level orthogonal array design was employed to select the optimal blend of the three browning inhibitors. The results showed that a better inhibitory effect on enzymatic browning of longan puree was indicated by a higher amount of polyphenols retained and smaller △E＊ values. The importance of the browning inhibitors in affecting △E＊, all at a significant level, decreased in the following order： citric acid 〉 L-cysteine 〉 sodium pyrosulfite, while the decreasing order of their effect on the retention of polyphenols was sodium pyrosulfite 〉 L-cysteine 〉 citric acid, with the effects of sodium pyrosulfite and L-cysteine being extremely significant and that of citric acid being not significant. A formulation composed of 1.0 g/kg citric acid, 0.35 g/kg odium pyrosulfite and 0.8 g/kg L-cysteine was found to be optimal for inhibiting enzymatic browning of longan puree.

关 键 词： 龙眼原浆 柠檬酸 焦亚硫酸钠 半胱氨酸 总色差 多酚

领　　域： [轻工技术与工程] [轻工技术与工程]