褐变抑制剂对菊芋切片防褐变效果的研究

Anti-browning Effects of Browning Inhibitors on Jerusalem Artichoke Slices

为了提高菊芋加工产品质量,采用单因素和正交试验对菊芋切片褐变抑制剂进行褐变抑制效果研究。结果表明,柠檬酸、抗坏血酸、EDTA-2Na、CaCl2、NaCl、植酸、醋酸、乳酸、乙醇及泡菜腌制液对菊芋切片褐变均有一定的抑制作用,其中柠檬酸、抗坏血酸、EDTA-2Na、CaCl2、植酸抑制效果较好;复合抑制剂4g/L柠檬酸+1.5g/L抗坏血酸+4g/L CaCl2+3g/L EDTA-2Na+0.7%植酸对菊芋切片褐变抑制效果最佳,其总色差(DE)值(4)比未经褐变抑制剂处理的菊芋切片DE值(42)降低了90.48%。

In order to improve the quality of Jerusalem artichoke products,browning inhibitors of Jerusalem artichoke slices were studied by the single factor and orthogonal experiments. The re- sults showed that citric acid, aseorbic acid, EDTA-2Na, calcium chloride, sodium chloride, phytic acid, acetic acid, lactic acid, ethanol and pickle juice had some inhibitory effects on browning of Je- rusalem artichoke slices,especially the inhibitory effects of citric acid, ascorbic acid, EDTA-2Na, calcium chloride,phytic acid were better;the optimum composite browning inhibitor was 4 g/L citric acid ＋1.5 g/L ascorhic acid ＋4 g/L calcium chloride ＋3 g/L EDTA-2Na ＋0.7% phytic acid, the treatment with which significantly inhibited the browning of Jerusalem artichoke slices, maintained lower DE value （4） compared to the control （4 2） without browning inhibitor.