摘要
研究了抑制剂对菊芋酶促褐变的影响,结果表明:0.3%柠檬酸+0.015%抗坏血酸+0.3%EDTA-2Na+0.3%氯化钙+3%食盐的抑制剂组合,对控制菊芋多酚氧化酶引起的酶促褐变效果最佳,各因素抑制褐变的主次顺序为CA>NaCl>CaCl2>AA>EDTA-2Na。
The inhibitor to the brown influence that changes of the artichokes was studied. The result showed that the most effective inhibitor combination for the inhibitor PPO based on orthogonal was 0.3%CA＋0.015%AA＋ 0.3%EDTA-2Na＋0.3%CaCl2＋3%NaCl, and the inhibiting order of the four factors was CA〉NaCl〉CaCl2〉AA〉 EDTA-2Na.
出处
《食品科技》
CAS
北大核心
2006年第4期82-84,共3页
Food Science and Technology
