菠萝果汁抑制香蕉加工过程中酶褐变的初步研究

Initial study on inhibition of enzymatic browning by pineapple juice during the process of banana processing

对菠萝果汁抑制香蕉片和香蕉果浆的酶褐变效果进行了研究。以蒸馏水、pH3.9柠檬酸溶液、10mmol/L异抗坏血酸溶液、5mmol/L亚硫酸氢钠溶液、新鲜菠萝果汁和热处理菠萝果汁分别对香蕉片和香蕉果浆进行处理,然后在不同时间测定香蕉片和香蕉果浆的L值。结果表明,新鲜菠萝果汁和热处理菠萝果汁具有相同的酶褐变抑制效果,而且显著优于蒸馏水、pH3.9柠檬酸溶液和10mmol/L异抗坏血酸溶液,与5mmol/L亚硫酸氢钠溶液的效果相似;其抑制酶褐变的机理不是单一的抗坏血酸或低pH值或柠檬酸或蛋白酶的作用,可能是多因素综合作用的结果。

The effectiveness of pineapple juice in enzymatic browning inhibition of banana slices and puree was studied. Banana slices and puree were treated with distilled water, solutions of citric acid （CA） pH3.9, isoascorbic acid（IAA） 10mmol/L and sodium bisulfite（SBS） 5mmol/L, fresh pineapple juice and heated pineapple juice, and then L＊ value was measured at different time. The results show that the anti-browning effectiveness of fresh pineapple juice and heated pineapple juice are the same, and almost the similar as SBS, but significantly better than water, CA and IAA. The mechanism of enzymatic browning inhibition by pineapple juice is not the sole ascorbic acid, or low pH, citric acid, bromelain, and perhaps the interaction of many factors.