甘薯褐变相关影响因素的研究

A Study on Effects of Relative Factors on Batatas's Browning

研究了影响甘薯褐变的相关影响因素。研究结果表明:抑制剂的最佳褐变抑制浓度分别是:0.02‰亚硫酸钠、0.8‰抗坏血酸、1‰柠檬酸,效果强弱顺序为:亚硫酸钠>抗坏血酸>柠檬酸;单一抑制剂的实验中抑制效果最好的条件:浸泡都为30 min,亚硫酸钠为45℃、抗坏血酸和柠檬酸为4℃,亚硫酸钠和柠檬酸pH=2、抗坏血酸pH=1;打浆时间越长,抑制效果越差;复合抑制实验确定最佳条件:抗坏血酸与柠檬酸比例为1∶4,浓度为0.4%,浸泡温度为45℃,pH=2。

Relative factors on inhibition of Batatas＇ s browning are studied and the results show that best browning inhibitory concentration was 0.02‰ sodium sulfite, 0.8‰ascorbic acid, and 1‰citric acid. Effects order： sulfite 〉 ascorbic acid 〉 citric acid; inhibitory effects of the best concentration in an experiernent; soaking for 30 minutes, sodium sulfite in 45℃, ascorbic acid and citric acid in 4℃, citric acid and sodium sulfite in pH2, and ascorbic acid in pill. The longer the beating, the worse the effect of inhibition. Inhibition of experimental determines the best conditions, namely, the ratio of ascorbic acid and citric acid 1 ： 4, the concentration of socking 0.4 %, the temperature of soaking 45℃, pH = 2.