抑制剂对蓝莓果汁加工过程的酶促褐变研究

Study of inhibitorsusage on preventing enzymatic browning of blueberry juice

为了解决蓝莓果汁在加工中易引发严重的酶促褐变而影响其食用品质和营养价值的问题,研究了蓝莓果汁加工过程中关键加工单元中酶促褐变的情况,就抗坏血酸、柠檬酸、氯化钙及L-半胱氨酸对酶促褐变的抑制作用进行了研究。探讨复合抑制剂在不同贮藏时间、温度下对果汁褐变程度的影响。结果表明,蓝莓果汁中多数褐变发生在打浆过程,因此抑制剂应该在打浆时加入。单一抑制剂在其所选浓度范围内对蓝莓果汁加工过程中酶促褐变的抑制程度顺序为:L-半胱氨酸>氯化钙>抗坏血酸>柠檬酸。最佳的抑制剂组合为抗坏血酸为0.09%,柠檬酸为0.5%,氯化钙为0.1%,L-半胱氨酸为0.1%。复合抑制剂在25℃和37℃条件下可有效抑制果汁的酶促褐变,而4℃条件下的影响并不显著。该研究可为利用抑制剂控制蓝莓果汁褐变提供理论和参考依据。

In order to solve the problem of enzymatic browning of blueberry juice in processing seriouly affectedits edible quality and nutritional value, enzymatic browning and its inhibitors including ascorbic acid, citric acid,calcium chloride and L-cysteine in the processing of blueberry juice were studied. The influences of compositeinhibitor on different storage temperature and time was also tested. The results showed inhibitors should be addedduring crushingbecause most of the enzymatic browning occurred during the processing. The order of the intensityof inhibition on enzymatic browningof blueberry juice was L-cysteine 〉 calcium chloride 〉 ascorbic acid 〉citric acidwithin the range of concentrations selected.The optimal formula of compound inhibitorwere ascorbic acid0.09%, citric acid 0.5%, calcium chloride 0.1%, L-cysteine 0.1%.The compound inhibitor could effectively inhibitenzymatic browning under 25 ℃ and 37 ℃, but no significant effects at 4 ℃ .This study will provide theory and basisfor controlling enzymatic browning in blueberry juice.