摘要
研究了柠檬酸、L-半胱氨酸、抗坏血酸各自对鲜切哈密瓜块多酚氧化酶(PPO)活性及总酚含量的影响。在单因素基础上,以PPO残余活性为指标,采用3因素3水平Box-Behnken Design(BBD)试验设计优化了复合护色剂组合。结果显示:L-半胱氨酸和抗坏血酸抑酶效果显著,且柠檬酸与抗坏血酸之间存在交互作用;复合护色剂最佳组合为柠檬酸0.54%,抗坏血酸0.09%,L-半胱氨酸0.20%,PPO残余活性降至44.12%。
The effects of citric acid, L-cysteine and ascorbic acid on polyphenol oxidase activity and total phenol of fresh-cut Hami melon were researched. Based on the single-factor test and taking PPO residual activity as an indicator, three-factor three-level Box-Behnken Design （BBD） was conducted to optimize the combination of color fixatives. The results showed L-cysteine and ascorbic acid had significant anti-browning effect, and the interaction existed between citric acid and ascorbic acid. The best combination of color fixatives was 0.54 % citric acid, 0.09 % ascorbic acid and 0.20 % L-cysteine. The PPO residual activity dropped to 44.12 % under the optimal condition.
出处
《食品研究与开发》
CAS
北大核心
2013年第18期85-89,共5页
Food Research and Development
基金
国家科技支撑项目<低温果蔬制品加工关键技术与装备开发及示范>(2011BAD39B00)
关键词
哈密瓜
护色剂
响应面法
Hami melon
color fixatives
response surface methodology
