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投稿时间：2022-04-05
投稿时间：2022-04-05
中文摘要: 为研究不同护色剂对杏脯L* 值和褐变度的影响，探讨热水烫漂对杏脯感官品质、过氧化物酶（peroxidase，POD）活性、多酚氧化酶（polyphenol oxidase，PPO）活性的影响，以褐变度和L* 值为响应值，利用响应面试验进行优化。结果显示：热水烫漂使杏PPO、POD 活性显著降低，结合酶活及感官评价，90 ℃热烫2 min 为最佳工艺条件；0.60%柠檬酸、0.20%D-异抗坏血酸钠、0.20%L-半胱氨酸为复合无硫杏脯的护色配方，在此条件下L* 值为64.41，褐变度为0.075，结果与预测值相近，可有效抑制杏脯发生褐变。
Abstract:This paper studied the effects of different color protection agents on the L* value and brownness of preserved apricots and explored the effects of hot water blanching on their sensory quality，peroxidase（POD）activity and polyphenol oxidase（PPO）activity.With brownness and L* value as the response values，the response surface methodology was used for optimization.The results showed that the PPO and POD activities were significantly reduced by hot water blanching，and the optimal process conditions were blanching at 90 ℃for 2 min，which were determined in combination with enzyme activity and sensory evaluation.And 0.60% citric acid，0.20% sodium D-isoascorbate and 0.20% L-cysteine were the color protection formula of compound sulfur-free preserved apricots，under which the L* value was 64.41 and the brownness was 0.075，which were similar to the predicted values.This could effectively inhibit the browning of preserved apricots.
文章编号：202324015 中图分类号： 文献标志码：
基金项目:自治区杏产业技术体系项目（XJCYTX-03-05-2021）
| 作者 | 单位 |
| 伊丽达娜·开赛尔1，2，白羽嘉1，2*，郑丽萍1，2，古孜拉·努尔拉1，2，孔丽洁1，2，胡娟玲1，2，冯作山1，2* | 1.新疆农业大学 食品科学与药学学院，新疆 乌鲁木齐 830052；2.新疆果品采后科学与技术重点实验室，新疆 乌鲁木齐 830052 |
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