草酸与柠檬酸抑制鲜切香蕉酶褐变的比较研究

Study on inhibition of enzymatic browning of fresh-cut banana by oxalic acid and citric acid

对草酸和柠檬酸抑制鲜切香蕉片酶褐变的效果进行了研究。鲜切香蕉片分别用0、5、10、20、40、60、80、100mmol/L的草酸和柠檬酸溶液浸泡5min,然后置于白纸上常温存放8h,每2h抽样测定香蕉片的L*值;鲜切香蕉片分别用60mmol/L草酸、60mmol/L柠檬酸、60mmol/L草酸+0.5%异抗坏血酸钠和60mmol/L柠檬酸+0.5%异抗坏血酸钠溶液浸泡5min,然后装在塑料托盘里,用PE保鲜膜包扎,在10℃下贮藏5d,每天抽样测定香蕉片的L*值。结果表明,无论常温还是低温下,草酸和柠檬酸均可有效抑制鲜切香蕉褐变,而且草酸抑制鲜切香蕉褐变的效果均好于柠檬酸。

The effectiveness of oxalic acid and citric acid in enzymatic browning inhibition of fresh-cut banana slices were studied.At the first experiment, banana slices were dipped in 0,5, 10,20,40,60,80,100mmol/L oxalic acid solution and citric acid solution for 5min, respectively, and then stored at room temperature for 8h.The L ＊ values of banana slices were measured every two hours.At the second experiment, banana slices were dipped in 60mmol/L oxalic acid solution and citric acid solution with or without 0.5% sodium isoascorbate for 5min, respectively, packaged in plastic trays covered with PE film, and then stored at 10℃ for 5d.The L ＊ values of banana slices were measured every day.The results showed that both oxalic acid and citric acid could inhibit browning of fresh-cut banana effectively, but oxalic acid had better anti-browning effectiveness than citric acid, no matter at room temperature or at low temperature.