鲜切马铃薯复合褐变抑制剂组合的筛选

Screening of Compound Browning Inhibitors for Fresh-cut Potatoes

利用二次旋转组合设计筛选能取代亚硫酸盐的鲜切马铃薯复合褐变抑制剂组合,分析其对鲜切马铃薯贮藏期间PPO活性和褐变度的影响。结果表明,马铃薯切片最佳复合防褐剂配方组合为0.005%曲酸+0.045%异抗坏血酸钠+0.045%半胱氨酸(L-Cys)+0.01%CaCl2+0.2992%EDTA-2Na。该褐变抑制剂能够显著抑制鲜切马铃薯贮藏期间PPO活性,整个贮藏期间推迟PPO活性高峰时间6d以上;对鲜切马铃薯组织的褐变有明显延缓作用,处理组感官效果明显优于亚硝酸盐处理组和蒸馏水对照组,可以替代亚硫酸盐作为防褐剂用于鲜切马铃薯的生产和流通环节。

The screening of compound browning inhibitors for fresh-cut potatoes was explored by quadratic rotation composite design.The effect of screened compound browning inhibitor on polyphenol oxidase（PPO） activity and browning degree of fresh-cut potatoes during storage period was also analyzed.The results indicated that the optimal formula of compound inhibitor for controlling the browning of fresh-cut potatoes based on orthogonal design was 0.005% kojic acid,0.045% isoascorbic acid,0.045% L-Cys,0.01% CaCl2 and 0.2992% EDTA-2Na.This compound inhibitor could obviously inhibit PPO activity,delay PPO activity peak for more than 6 days,and attenuate the browning degree of fresh-cut potatoes.The sensory quality of fresh-cut potatoes treated with this compound inhibitor was much better than that of fresh-cut potatoes treated with NaHSO3 and distilled water control group.Therefore,this screened browning inhibitor for fresh-cut potatoes is highly effective and has the potential to be an alternative to NaHSO3 as a browning inhibitor and be used for the manufacturing and circulation of potatoes.