摘要
为了探明影响苹果酶促褐变的理化因素,选五种苹果,分别测定了pH值、VC含量、多酚氧化酶(PPO)活力、总酚和单宁含量,并用Excel软件求出五种苹果的一些主要理化指标和苹果破碎过程的△L*的相关系数(R2)。结果表明,红蛇果破碎过程△L*最大,褐变最严重。青蛇果最不容易产生褐变。苹果的pH值是影响苹果酶促褐变最重要的因素。
The pH value, the content of VC, the activity of PPO, the content of total polyphenols and the content of tannin of five kinds of apple were assayed and the R2 between these physical-chemical index and the AL＊ for apple during being crashed was drown by Excel soft. Results were that, A L＊ for the Hong Se-guo apple was most and the enzyme browning of it was the most remarkable. The enzyme browning of Qing Se-guo apple was the lest remarkable. The pH value of apple was the most important influencing factors for its enzymatic browning.
出处
《食品与发酵科技》
CAS
2009年第2期36-37,共2页
Food and Fermentation Science & Technology
