抑制剂控制橄榄汁酶促褐变的研究

Different inhibitors in enzymatic browning of olive juice

研究抑制剂PVPP、抗坏血酸、L-半胱氨酸对橄榄汁护色效果的影响,结果表明:在特定的环境条件下,一定浓度的PVPP、异抗坏血酸钠、L-半胱氨酸对橄榄多酚氧化酶酶促褐变均有较好的抑制效果,其中PVPP抑制效果最为明显,最佳条件是:PVPP浓度40mg/L,温度30℃,时间80min,pH为6。

This research studied the color protection influence of inhibitors like PVPP,ascorbic acid and cysteine on olive juice.The results showed that a certain concentration of PVPP,sodium erythorbate and cysteine solution has a positive inhibition effect on the olive polyphenols oxidation enzymes respectively under a certain condition.PVPP showed the most significant effect.The best condition was：PVPP concentration 40 mg/L,temperature at 30 ℃,processing time 80 min and pH at 6.