摘要
采用响应面法优化鲜切牛蒡护色保脆复配物L-半胱氨酸、抗坏血酸钙和乳酸钙质量浓度,研究该复配物对牛蒡贮藏期间品质和酶促褐变的影响。结果表明:护色保脆复配物中L-半胱氨酸、抗坏血酸钙和乳酸钙质量浓度分别为0.29、1.2 g/100 mL和0.2 g/100 mL时,鲜切牛蒡护色保脆效果最好,鲜切牛蒡经此复配物浸泡30 min后,多酚氧化酶和过氧化物酶活力下降,同时苯丙氨酸解氨酶在贮藏前期被激活,第10天的活力为对照的1.5倍。复配物处理后,丙二醛含量低于对照,而总酚含量高于对照。贮藏前期的5 d内,复配物处理能较好地保持鲜切牛蒡的颜色和脆性。
Response surface methodology was used to optimize the concentrations of L-cysteine, calcium ascorbate and calcium lactate for use as combined inhibitors of browning and softening. L＊ and fracturability were investigated. The effects of combined inhibitors on fresh-cut Arctium lappa L. during storage were studied. The color, fracturability, malondialdehyde （MDA）, total phenol content and the activities of enzymes related to phenol metabolism were evaluated. The results indicated that the optimal combined inhibitor contained 0.29 g/100 mL L-Cys, 1.2 g/100 mL calcium ascorbate and 0.2 g/100 mL calcium lactate. After being dipped in the combined inhibitor for 30 min, the activities of polyphenol oxidase and peroxidase of Arctium lappa L. were reduced. Meanwhile, phenylalnine ammonialyase （PAL） was activated during the initial storage stage. On 10th day, the PAL activity was 1.5 times higher than that of controls. After this treatment, MDA content was decreased whereas the content of total phenols were increased. The combined inhibitor can effectively control browning and maintain fracturability ofAretium lappa L. for 5 days.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2014年第4期236-242,共7页
Food Science
基金
江苏高校优势学科建设工程资助项目(PAPD)
江苏省苏北科技发展计划项目(BN2 012037)
关键词
牛蒡
护色
保脆
贮藏
Arctium lappa L.
browning inhibition
maintain fracturability
storage
