摘要
褐变是山药贮运和加工的主要障碍,在防治山药褐变时常导致水溶性成分流失。为充分控制山药褐变并尽量锁住水溶性成分,采用柠檬汁处理山药鲜切片并检测其褐变程度与水溶性成分含量,与常规的维生素C(VC)、NaCl和CaCl_(2)处理相比较,探索柠檬汁在抑制山药褐变与水溶性成分流失中的作用。结果发现,山药褐变度随柠檬汁和VC质量分数的增加而显著降低,随氯化钠和氯化钙溶液质量分数增加而先降后升。4种溶液在山药褐变度最低时的质量分数分别为柠檬汁10.0%,VC 0.6%,NaCl 2.0%和CaCl_(2)0.8%,质量分数10.0%以上柠檬汁处理后的山药鲜切片已无褐变。柠檬汁是4种溶液中对山药褐变度、可溶性固形物和尿囊素含量影响最大的因素。因此,柠檬汁可用于抑制山药褐变和水溶性成分流失,适宜用量为10%。
Browning is the main obstacle in yam storage,transportation and processing.The process of yam browning prevention often leads to the loss of water-soluble components.In order to control browning and to prevent the loss of water-soluble components in yam,lemon juice was used in the study to soak fresh yam slices and then the browning degree and content of water-soluble components in yam slices were determined,compared to conventional treatments with vitamin C(VC),NaCl and CaCl_(2) solutions,so as to explore the role of lemon juice in prevention of yam browning and water-soluble components loss.The results showed that the degree of yam browning decreased significantly with the increase of the mass fraction of lemon juice and VC solutions,and significantly decreased first and then increased with the increase the mass fraction of NaCl and CaCl_(2) solutions.The mass fraction of four solutions at the lowest browning degree was 10.0%of lemon juice,0.6%of VC,2.0%of NaCl and 0.8%of CaCl_(2),respectively.The fresh yam slices showed no browning when treated with≥10.0%of lemon juice.Among the 4 solutions,lemon juice was the most influential factor on the prevention of yam browning and soluble solids and allantoin loss.Thus,lemon juice can be used to inhibit yam browning and water-soluble components loss and the appropriate dosage is 10%.
作者
徐诗蕊
辜夕容
林美灵
文思伽
邓杨宵
陈东梅
XU Shirui;GU Xirong;LIN Meiling;WEN Sijia;DENG Yangxiao;CHEN Dongmei(College of Natural Resources and Environment,Southwest University,Chongqing 400716)
出处
《食品工业》
CAS
2024年第10期140-145,共6页
The Food Industry
基金
重庆市科技兴林项目(2021-6)资助。
关键词
山药
褐变
护色
营养
柠檬汁
yam
browning
anti-browning
nutrition
lemon juice
