微波结合抑制剂抑制光皮木瓜汁褐变研究

Effect of Microwave and Various Inhibitors Combination on Inhibition of Browning in Chaenomeles Sinensis(Thouin) Koehne Juice

为开发高品质木瓜果汁,采用Box-Behnken试验设计优化微波结合抑制剂对木瓜汁褐变抑制的研究。结果表明:微波处理能提高光皮木瓜汁中多酚含量,在短时间内对VC破坏程度较小。微波结合抑制剂对光皮木瓜汁褐变抑制影响显著,VC、L-cys添加量和微波处理时间对褐变抑制率的影响也显著,而柠檬酸添加量对其影响不显著。微波结合抑制剂对光皮木瓜汁褐变控制的最优组合为:700W微波处理木瓜果块14s后加入0.11%VC,0.12%L-cys,0.34%柠檬酸,加入20%水捣碎打浆,粗滤,4000r/min离心10min,过滤,所得木瓜汁褐变抑制率为90.57%。微波结合抑制剂是1种有效的控制木瓜汁褐变方法。

In order to produce high quality Chaenomeles Sinensis （Thouin） Koehne juice, we investigated the effect of microwave and various inhibitors combination on inhibition of juice browning by applying Box-Behnken experiment design. The resuhs showed that compared with thermal treatment, microwave treatment before pressing increased the content of polyphenolics, and also presented lower VC destruction. VC, Lcys as well as microwave treatment were found to be the most significant anti-browning agents, while the additive content of citric acid did not show significant effect on in- hibition. The optimum conditions for the inhibition were： microwave treated fruit pieces 14 s. Then, 0.11% VC 0.12% Lcys, 0.34% citric acid and 20% water were added. The juice was obtained after centrifuging at 4 000 r/min for 10 min and then filtering. Under these conditions, 90.57% inhibition was obtained. The combination of microwave and inhibitors is an effective way on the inhibition of Chaenomeles Sinens/s（Thouin） Koehne juice browning.