褐变抑制剂对雪梨味南酸枣复合果泥贮藏期非酶褐变的影响

Effect of Browning Inhibitor on Non-Enzymatic Browning of Snow Pear-Flavor Choerospondias axillaris Compound Puree During Storage

为研究抗坏血酸、曲酸、植酸、L-半胱氨酸、乳清分离蛋白(WPI)和葡萄糖氧化酶(GOD)对雪梨味南酸枣复合果泥贮藏期间非酶褐变的影响,通过单因素试验和正交试验,以总酚、维生素C、5-羟甲基糠醛(HMF)、褐变度、还原糖和褐变率为指标,分析6种褐变抑制剂的控制效果,并选择3种进行复配以确定最佳褐变抑制剂配方。结果表明,植酸对复合果泥不具备褐变抑制效果,抗坏血酸、曲酸、L-半胱氨酸、WPI和GOD对复合果泥均有一定的护色效果,其中曲酸的褐变抑制效果最显著。由正交试验得到最佳褐变抑制剂组合为曲酸质量浓度3.0 g/L、WPI质量浓度2.0 g/L、GOD质量浓度0.5 g/L,在此条件下复合果泥的褐变度最低(0.162),总酚含量(3.294 mg/mL)和维生素C含量(14.74 mg/100 g)明显高于单一抑制剂,可有效抑制果泥发生褐变。

In order to study the effects of ascorbic acid,kojic acid,phytic acid,L-cysteine,whey protein isolate(WPI)and glucose oxidase(GOD)on the non-enzymatic browning of snow pear-flavor Choerospondias axillaris compound puree during storage,with total phenols,vitamin C,5-hydroxymethylfurfural(HMF),degree of browning,reducing sugar and rate of browning as the indexes,the control effects of six browning inhibitors are analyzed by single factor test and orthogonal test,and three inhibitors are selected for compounding to determine the optimal browning inhibitor formula.The results show that phytic acid has no browning inhibitory effect on the compound puree,and ascorbic acid,kojic acid,L-cysteine,WPI and GOD have certain color protection effects on the compound puree,among which,kojic acid has the most significant browning inhibitory effect.The optimal combination of browning inhibitors obtained in the orthogonal test is kojic acid mass concentration of 3.0 g/L,WPI mass concentration of 2.0 g/L and GOD mass concentration of 0.5 g/L.The compound puree under these conditions has the lowest browning degree(0.162),and the content of total phenols(3.294 mg/mL)and vitamin C(14.74 mg/100 g)is significantly higher than that of single inhibitor,which can effectively inhibit the browning occurrence of puree.