| 浓缩苹果汁酶促褐变及其控制 |
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| 引用本文： | 李佩艳,仇农学.浓缩苹果汁酶促褐变及其控制[J].河南科技大学学报(农学版),2004,24(1):33-36. |
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| 作者姓名： | 李佩艳 仇农学 |
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| 作者单位： | 陕西师范大学,食品工程系,陕西,西安,710062 |
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| 基金项目： | 国家 8 63计划课题资助项目 (2 0 0 2AA2 45 0 9) |
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| 摘 要： | 酶促褐变是引起苹果浓缩汁色值降低、品质劣变的主要原因之一。介绍了浓缩苹果汁酶促褐变的三个必要生化条件：酚类物质、多酚氧化酶(PPO)和氧气，并综述了浓缩果汁生产中酶促褐变的控制方法，加热钝化酶、调节pH值、添加酶或底物的抑制剂、使用吸附树脂、添加漆酶等，均能有效控制浓缩果汁的酶促褐变，提高浓缩果汁的品质。
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| 关 键 词： | 浓缩苹果汁 酶促褐变 控制 生化条件 加工技术 |
| 文章编号： | 1008-4673(2004)01-0033-04 |
| 修稿时间： | 2003年8月4日 |
Mechanism and control of the enzymatic browning in apple juice concentrate |
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| LI Pei-yan,QIU Nong-xue.Mechanism and control of the enzymatic browning in apple juice concentrate[J].Journal of Luoyang Agricultural College,2004,24(1):33-36. |
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| Authors: | LI Pei-yan QIU Nong-xue |
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| Abstract: | Enzymatic browning is one of the major factors to cause the low quality of apple juice concentrate. The three biochemical conditions of enzymatic browning of apple juice concentrate are comprehensively analyzed. Possible methods of solving enzymatic browning such as heating,regulating PH, adding inhibitors of PPO, using absorber resin are put forward respectively to control enzymatic browning and improve its quality. |
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| Keywords: | Apple juice concentrate Enzymatic browning Control methods |
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