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| 鲜切莲藕中褐变因素分析的研究进展 | |
| 引用本文： | 权美平. 鲜切莲藕中褐变因素分析的研究进展[J]. 保鲜与加工, 2017, 17(4): 139-142 |
| 作者姓名： | 权美平 |
| 作者单位： | 渭南师范学院化学与环境学院,陕西渭南714000;陕西省河流湿地生态与环境重点实验室,陕西渭南714000 |
| 基金项目： | 秦东湿地保护与管理研究重点实验室项目（14TSXK05）；渭南师范学院科研机构重大项目（2015ZD001）；黄河一号莲藕品种选育研究（16ykf005） |
| 摘 要： | 鲜切莲藕的褐变问题很大程度上限制了产品的生产和销售,分析其褐变因素对解决贮运保鲜问题具有重要意义。本文针对文献资料介绍的导致鲜切莲藕褐变的各因素(酚类物质、多酚氧化酶及环境条件)进行总结和分析,阐明各因素在保鲜贮藏中的变化规律,以期为莲藕加工提供理论借鉴和技术指导。 |
| 关 键 词： | 鲜切莲藕 酶促褐变 酚类物质 多酚氧化酶 保鲜 |
Research Progress on Analysis of Browning Factor in Fresh-cut |
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| Abstract: | In order to solve the browning problem in fresh-cut lotus root, which has limited production and sales of lotus root to a great extent. The paper summarizes and analyzes different browning affecting factors such as phenolic compounds, polyphenol oxidase (PPO) as well as environment conditions in the product of fresh-cut lotus root, and indicates change rules of various factors during the preservation stage of fresh-cut lotus root, which is aimed at providing theoretical reference and technical guidance in the processing of fresh-cut lotus root. |
| Keywords: | fresh-cut lotus root enzymatic browning phenolic compound PPO storage |
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