果蔬酶褐变控制的研究进展

Recent progress in inhibition of enzymatic browning of fruit and vegetable

探讨了酶褐变的原理 ,以典型易褐变的果蔬为例 ,说明酶褐变的研究进展。论述了控制酶褐变的方法 ,加热、调节 p H值、二氧化硫及亚硫酸盐处理、驱除氧气、避免金属离子的干扰、基质络合法、新型抗氧化剂的使用。

The study was inquired into mechanism and recent progress of enzymatic browning.It was discussed the method of controlling enzymatic in fruit and vegetable.they are blanching、exclusion of oxygen、sulfites and sulfur dioxide、adjustment of pH value、avoiding metal ion、calcium solution、new solution、new solution、new antioxidant 4 hexylresorcinol、complex agent and gene engineering,and so on.$$$$