摘要
以"宁海白"枇杷为实验对象,研究不同质量分数裂褶菌多糖粗提物、4种常用褐变抑制剂(草酸、柠檬酸、VC、L-半胱氨酸)对抑制枇杷果汁褐变的影响。结果发现,5种褐变抑制剂的作用效果强烈顺序为:L-半胱氨酸>草酸>VC>柠檬酸>裂褶菌多糖,其中裂褶菌多糖质量分数在0.8%时,褐变抑制率达到80%以上。基于果汁风味考虑,选择裂褶菌多糖、VC、L-半胱氨酸一起作为抑制剂组合,并通过响应面优化试验得出最佳组合为:裂褶菌多糖质量分数1%、VC质量分数0.025%、L-半胱氨酸质量分数0.004%。经回归分析和验证实验,得到的果汁褐变抑制率为98.04%,与理论模型预测值99.22%接近,响应模型可靠。优化处理后的果汁可溶性固形物、VC和总酚含量都得以提高。可见,裂褶菌多糖可以与其他抑制剂复合使用,运用于枇杷果汁褐变防控。
Development of natural and safe browning inhibitors is a hot spot for the prevention of fruit juice browning. In this study, loquat juice from the cultivar ＂Ninghaibai＂ was used to study the effects of different concentrations of crude schizophyllan combined with four common browning inhibitors（oxalic acid, citric acid, VC, and L-cysteine） on prevention of loquat juice from browning. It was indicated that the order of the efficacy of five browning inhibitors was as follows： L-cysteine〉 oxalic acid〉 VC〉 citric acid 〉schizophyllan. The percent inhibition of browning by schizophyllan at a concentration of 0.8% was over 80%. Based on fruit juice flavor, we chose the inhibitor combination consisting of schizophyllan, ascorbic acid and L-cysteine. The optimum inhibitor combination, i.e. 1% schizophyllan, 0.025% ascorbic acid and 0.004% L-cysteine, was obtained using response surface methodology. The results of verification showed that the percent inhibition of juice browning by the optimized combination was 98.04%, approaching to the predicted value of 99.22%, suggesting that the response surface model was reliable. The contents of total soluble solids（TSS）, ascorbic acid and total phenol in loquat juice were increased after treatment with the inhibitor combination. These results showed that schizophyllan can be used in combination with other inhibitors to prevent loquat juice browning.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2016年第6期58-63,共6页
Food Science
基金
浙江省自然科学基金项目(R15C20002)
浙江省科技厅公益性应用研究项目(2013C32094)
宁波市农业和社会发展攻关项目(2014C50084)
关键词
枇杷果汁
褐变
裂褶菌多糖
优化
loquat juice
browning
schizophyllan
optimization
