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不同成熟度对赛买提杏干制褐变度的影响 被引量:4

Effects of different maturity on browning of Saimaiti apricot during hot-air drying
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摘要 以赛买提杏为试验原料,选取全熟期、青熟期2个成熟度,采用40、45、50℃处理,测定赛买提杏多酚氧化酶(PPO)活性、总酚含量和褐变度指数的变化。结果表明:在40、45℃条件下,与青熟期的相比,全熟期褐变度显著降低(P<0.05),PPO活性、总酚含量保持在一个较低的水平;在50℃条件下,与全熟期相比,青熟期褐变度显著降低(P<0.05),PPO活性、总酚含量保持在一个较低的水平。相关性分析表明,整个干制过程中,PPO活性、总酚含量与褐变度呈极显著负相关。说明成熟度是杏果实发生褐变的一个重要因素。 Two maturity period Saimaiti apricot which were in full-mature period and green-mature period were used as the trial material, we investigated the changes in the activities of polyphenol oxidase (PPO) and phenol content and browning degree during hot-air drying (40, 45, 50 ℃) of Saimaiti apricot. The result indicated, compared with green-mature period, the full-mature period could significantly (P〈0.05) make browning degree at a low level and make the activities of polyphenol oxidase (PPO) and phenol content at a low level during hot-air drying (40, 45 ℃); Compared with full-mature period, the greenmature period could significantly (P〈0.05) make browning degree at a low level and make the activities of polyphenol oxidase (PPO) and phenol content at a low level during hot-air drying (50 ℃). The correlation analysis showed that the relation between the activities of polyphenol oxidase (PPO), phenol content and browning degree was negative significant during the entire drying process. These showed that the maturity period was an important factor for the browning of apricot fruit.
出处 《食品科技》 CAS 北大核心 2017年第3期49-53,共5页 Food Science and Technology
基金 新疆维吾尔自治区科技厅重大科技专项(201130102-4)
关键词 赛买提杏 褐变 多酚氧化酶(PPO) 总酚 Saimaiti apricot browning polyphenol oxidase phenol
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