西南冷凉高地鲜切马铃薯抗褐变研究

Study on Browning Inhibition of Fresh-Cut Potatoes in Southwest Cold Highland

西南冷凉地区是我国马铃薯主产区之一,近年来马铃薯产业快速发展,其加工产品不断增加,为解决鲜切马铃薯在保鲜过程中发生的褐变问题,以昭薯ZT032为试材,选取柠檬酸、L-半胱氨酸、D-异抗坏血酸钠、氯化钙作为护色剂,通过单因素试验,研究了其对鲜切马铃薯片的护色效果,并在此基础上采用响应面法进行护色剂复配研究。结果表明:复合护色剂对多酚氧化酶活性的抑制效果优于单一护色剂,复合护色剂的最优配方为柠檬酸0.47%、L-半胱氨酸0.28%、D-异抗坏血酸钠0.05%、氯化钙0.54%,在此条件下,酶活性抑制率可达95.13%,加工的鲜切马铃薯护色效果较好。

Southwest cold highland is one of the main potato producing areas in China.In recent years,the potato industry has been developed rapidly,and the processed products have been increased continually.In this study,the ZT032 potatoes were selected as test materials,and citric acid,L-cysteine,sodium D-isoascorbate and calcium chloride were applied as color protecting agents.Subsequently,the single factor experiments and response surface methodology were employed to evaluate the composite ratios and color protection effects on fresh-cut potato chips,aiming to solve the browning problem of fresh-cut potatoes during preservation.Results showed that the compound color protectant presented superior inhibition effects on polyphenol oxidase activity compared with single color protectant.The optimal formulation of compound color protectant was determined as follows:citric acid of 0.47%,L-cysteine of 0.28%,D-isoascorbate sodium of 0.05%and calcium chloride of 0.54%.Under these conditions,the inhibition rate on enzyme activity reached to 95.13%,and the color protection effects of fresh-cut potatoes were better.