4-己基间苯二酚复合防褐剂对马铃薯多酚氧化酶活力的影响

目的]为4-己基间苯二酚(4-HR)在食品贮藏与加工中的应用提供理论性依据。方法]应用二次正交旋转组合设计方法,分析了4-HR与氯化钠、柠檬酸、抗坏血酸的交互防褐作用。结果]4-HR对抑制马铃薯PPO活性有极显著作用,其次为抗坏血酸、柠檬酸和氯化钠,氯化钠抑制作用不明显。各因子对马铃薯PPO活力抑制效果最佳的用量分别为:4-HR 0.019%、柠檬酸0.57%、抗坏血酸0.027%,而氯化钠的水平变化对多酚氧化酶活力几乎没有影响。结论]4-HR对马铃薯多酚氧化酶活性具有显著的抑制作用,且柠檬酸和抗坏血酸与4-HR的交互作用明显。

Effects of Compound Anti-browning Reagent of 4-hexylresorinol on PPO of Potato

Objective]The studyaimed toprovide theoretical basis for applying 4-hexylresorinol (4-HR) in food storage and processing.Method] The alternative anti-browning of 4-HR with sodium chloride,citric acid and ascorbic acid were analyzed by quadratic rotation-orthogonal combination design.Result]The inhibitingeffect of4-HR on the PPOofpotatowas significant,followed byascorbic acid,citric acid and sodium chloride,but that of sodium chloride was unsignificant.The optimum dosages of 3 factors for inhibiting PPO of potato were as follows: 0.019% 4-HR,0.57 % citric acid and 0.027 % ascorbic acid,while the sodiumchloride level had little effect on the PPO of potato.Conclusion] 4-HR had significant inhibitingeffects on the PPOofpotatoand the interaction effect of4-HR with citric acid and ascorbic acid was obvious.