摘要
本试验以红枣为主要原料,研究HSO3-、半胱氨酸和Ca2+对红枣汁非酶褐变抑制作用的影响,通过单因素试验和正交试验的研究,结果表明:HSO3-、半胱氨酸和Ca2+均可有效的抑制红枣汁非酶褐变;HSO3-、半胱氨酸和Ca2+三者最佳组合为HSO3-:150μg/g,半胱氨酸:2%,Ca2+:120μg/g,在此组合下,红枣汁的A420值为0.462。从极差和方差分析可知,这三种抑制剂对红枣汁非酶褐变影响的主次顺序为半胱氨酸>Ca2+>HSO3-。
Chinese jujube was used as raw material in this paper.HSO3-,cysteine and Ca2＋ were researched on the non-enzymatic browning inhibition of Chinese jujube juice;The results were confirmed by single factor test and orthogonal test as follows： HSO3-cysteine and Ca2＋ can inhibit effectively non-enzymatic browning of Chinese jujube juice;the best combination for the three persons HSO3-： 150μg/g,cysteine： 2%,Ca2＋： 120μg/g,in this combination,A420 value of Chinese jujube juice is 0.462.From analysis of variance,the influencing of the three inhibitors on non-enzymatic browning of Chinese jujube juice in decreasing sequence as follows： cysteine Ca2＋ HSO3-.
出处
《陕西教育学院学报》
2011年第2期95-98,共4页
Journal of Shaanxi Institute of Education
基金
陕西省农业攻关基金项目(2009K01-20)
陕西教育学院科研基金项目(09KJ025)
关键词
红枣汁
非酶褐变
抑制
Chinese jujube juice
non-enzymatic browning
inhibition
