| 对蜂蜜中主要抗褐变因子的探讨 |
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| 引用本文： | 崔洪昌.对蜂蜜中主要抗褐变因子的探讨[J].华北农学报,1996,11(4):129-133. |
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| 作者姓名： | 崔洪昌 |
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| 作者单位： | 北京蔬菜研究中心 |
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| 摘 要： | 选用ＡＧ５０Ｗ－Ｘ８阳离子交换树脂，并以批处理的方式，成功地将蜂蜜中的肽类物质与其它组合得到了分离。抗褐变实验结果清楚地表明，蜂蜜中的肽类成分完全没有抑制褐变的活性。这与以前的报道截然不同。
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| 关 键 词： | 蜂蜜 褐变 抑制作用 氢离子浓度 果品蔬菜加工 |
Investigation on Major Browning inhibiting Factors in Honey |
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| Cui Hongchang.Investigation on Major Browning inhibiting Factors in Honey[J].Acta Agriculturae Boreali-Sinica,1996,11(4):129-133. |
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| Authors: | Cui Hongchang |
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| Abstract: | Peptides in honey was successfully separated from other components, using cation exchange resin AG50W X8 in a batch mode However, contrary to previous reports these substances showed no browning inhibiting activities in our experiment. Furthur results indicated that the low pH might be the major factor for browning inhibition, and that reducing sugars were another important inhibitor. |
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| Keywords: | Honey Browning inhibition Hydrogen ion concentration Peptides Reducing sugars Fruit and vegetable processing |
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