抗坏血酸和谷胱甘肽复合抗氧化剂对鲜切苹果防褐变效果的研究

Anti-browning Effect of Ascorbic Acid and Glutathione Conforming Antioxidants on Fresh-cut Apple

为研究抗坏血酸和谷胱甘肽对鲜切苹果防褐变效果,对鲜切苹果进行抗坏血酸和谷胱甘肽复合抗氧化剂浸泡及保鲜处理,通过测定不同试验组鲜切苹果切片的色度(L*)、褐变强度(BD)等多项抗褐变指标探究其防褐变效果。结果表明,采用0.07 mol/L抗坏血酸溶液和400μmol/L谷胱甘肽溶液浸泡的苹果切片,综合各项指标,抗褐变保鲜效果最佳,在此基础上,通过Box-Behnken中心组合设计试验,摸索出最佳的复配抗氧化剂配方为抗坏血酸0.08 mol/L,谷胱甘肽401.62μmol/L,浸泡时间15.70 min,此时L*值为76.54,经试验验证,L*值为76.46±0.58与预测值接近、可靠。

In order to study the anti-browning effect of ascorbic acid and glutathione on fresh-cut apples,the fresh-cut apples were soaked and preserved with ascorbic acid and glutathione complex antioxidants,and the color of freshly cut apple slices in different experimental groups was determined.(L*),browning strength(BD)and other anti-brown indicators explore its anti-browning effect.The results showed that the apple slices soaked with 0.07 mol/L ascorbic acid solution and 400μmol/L glutathione solution were combined with various indexes to achieve the best anti-browning fresh-keeping effect.Based on this,the combination design of Box-Behnken center was adopted.Experiment,explore the best compound antioxidant formula:ascorbic acid 0.08 mol/L,glutathione 401.62μmol/L,soaking time 15.70 min,the L*was 76.54,verified by experiments,L*value was 76.46±0.58 was close to the predicted value and reliable.