摘要
用4-HR(4-己基间苯二酚)对苹果、马铃薯、香蕉切片和莲藕汁的护色进行了研究。实验结果表明4-HR组合防褐试剂对上述四种材料均表现良好的护色效果,其中对苹果切片的最佳组合是A2B2C1,即0.02%4-HR、0.03%抗坏血酸、0.5%柠檬酸;香蕉最佳组合是A2B2C2,即0.02%4-HR、0.03%抗坏血酸、0.75%柠檬酸;马铃薯切片和莲藕汁的最佳组合都是A1B1C2,即0.01%4-HR、0.02%抗坏血酸、0.75%柠檬酸。
Color-preservation effects of 4-HR（4-Hexylresorcinol） on apple, potato, and banana slice and the lotusroot juice were studied. The results showed that 4-HR combined preventing browning reagent has good controling browning effects on the above four kinds of materials. The best combination to apple-slice is A2B2C1, namely 0.02% 4-HR, 0.03% antiscorbutic acid and 0.5% citric acid; the best combination to banana-slice is A2B2C2, namely 0.02% 4-HR, 0.03% antiscorbutic acid and 0.75% citric acid; the best combination to potato-slice and lotusroot juice is A2B1C1, namely 0.02% 4-HR, 0.02% antiscorbutic acid and 0.75% citric acid.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2007年第7期511-514,共4页
Food Science
关键词
4-己基间苯二酚
切分果蔬
莲藕汁
护色
4-HR
minimally processed fruits and vegetables
lotus juices
color-preservation
