| 香辛料调味品高效化学抑制剂组合的筛选研究 |
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| 引用本文： | 刘素梅.香辛料调味品高效化学抑制剂组合的筛选研究[J].安徽农业科学,2012(30):14958-14960. |
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| 作者姓名： | 刘素梅 |
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| 作者单位： | 淮北师范大学生命科学院 |
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| 基金项目： | 淮北师范大学青年基金项目(700592) |
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| 摘 要： | 目的]筛选能取代亚硫酸盐的高效化学褐变抑制剂组合,延缓香辛料调味品在贮藏加工中褐变的发生,延长其货架寿命。方法]试验结合低温贮藏,采用EDTA-2Na、CA和L-Cys等化学物质处理香辛料调味品,分析其对香辛料调味品在贮藏期间的PPO活性和褐变度的影响。结果]试验得出,0.15%EDTA-2Na+0.10%CA+0.05%L-Cys的组合抑制褐变的效果最好,且各因素抑制褐变的效果依次为EDTA-2NaCAL-Cys。同时该褐变抑制剂组合能够显著抑制香辛料调味品贮藏期间的PPO活性,对香辛料调味品的褐变有显著延缓作用。结论]该研究可为食品研究与加工提供一份基础性资料和理论依据。
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| 关 键 词： | 香辛料调味品 筛选 褐变指数 抑制剂组合 PPO活性 |
Selection of High Effective Combination of Browning Chemical Control Inhibitors for Spice |
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| LIU Su-mei.Selection of High Effective Combination of Browning Chemical Control Inhibitors for Spice[J].Journal of Anhui Agricultural Sciences,2012(30):14958-14960. |
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| Authors: | LIU Su-mei |
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| Institution: | LIU Su-mei(School of Life Science,Huaibei Normal University,Huaibei,Anhui 235000) |
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| Abstract: | Objective] To screen browning control inhibitors combination for spice.Method] Storing in low-temperature,EDTA-2Na,CA and L-Cys were adopted for spice to study PPO activity and browning degree.Result] The results showed that 0.15% EDTA-2Na+0.10% CA+0.05% L-Cys was the most effective inhibitor combination,and the inhibiting order was EDTA-2Na > CA > L-Cys.The most effective inhibitor combination could inhibit PPO activity and delay the browning of spice.Conclusion] The study will provide a basic data and theoretical basis for food research and processing. |
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| Keywords: | Spice Selection Browning index Inhibitors combination PPO activity |
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