苹果汁褐变及抗氧化剂护色机理研究进展

Research Progress in the Browning Mechanism of Apple Juice and Their Color Protection Mechanism by Antioxidants

苹果汁作为我国苹果的主要加工产品,在加工和贮藏过程中易发生褐变反应,造成颜色不稳定、品质劣变,导致商业价值降低。如何有效利用抗氧化剂解决苹果汁的褐变问题是果汁加工行业面临的重要难题。本文综述了苹果汁褐变机理的研究现状,阐述了四种常用抗氧化剂:苹果多酚、抗坏血酸、二氧化硫和谷胱甘肽的护色作用机理,并对比分析了各抗氧化剂的优缺点,进而提出采用多种抗氧化剂协同护色可以弥补单独使用存在的问题,提高抗氧化效果,以期为苹果汁褐变问题的解决提供思路。

As the main processing product of apple in China, juice contributed great to the value-added of the industry.However, browning reaction is easy to occur during processing and storage, resulting in color instability, quality deterioration and reduced commercial value. Therefore, using antioxidants effectively to solve the browning problem of apple juice is an important issue faced by juice processing industry. In this paper, the progress of the apple juice browning mechanism is reviewed, and the action mechanism of four common antioxidants including apple polyphenols, ascorbic acid,sulfur dioxide and glutathione are also described. Moreover, the advantages and disadvantages of each antioxidant are compared and analyzed, further putting forward the use of synergistic color protection can make up for the problems of independent use and improve the antioxidant effect to provide an idea for solving the browning problem of apple juice.