鲜切莲藕贮藏中的酚类物质变化及控制褐变的抑制剂组合筛选.PDFVIP

南京农业大学学报 　2003 , 26 ( 1) : 78～81 　 Journal of N anjin g A gricultural U niversity 鲜切莲藕贮藏中的酚类物质变化及控制褐变的 抑制剂组合筛选 郁志芳 , 李宁 , 赵友兴 , 康若　 (南京农业大学食品科技学院 , 江苏 南京 210095) 摘要 : 挑选、清洗、预冷、切分后的鲜切莲藕采用不同褐变抑制剂组合处理 , 并贮藏于 4 ℃下。贮藏期间定期测定鲜切 ( ) ( ) ( ) 莲藕的褐变度 BD 、总酚 TP 、游离酚 FP 和儿茶酚含量。试验结果表明 , 鲜切莲藕中 FP 占总酚的70 % 以上, 且 FP 又以儿茶酚为主 ; 鲜切莲藕在贮藏期间 TP 、FP 和儿茶酚的量先上升后下降 ; 效果最好的褐变抑制剂的组合是 - 1 - 1 - 1 ( ) 4 0 mg ·mL LCys + 1 5 mg ·mL EDTA2Na + 20 mg ·mL Zn Ac 2 。 关键词 : 鲜切莲藕 ; 酚类物质 ; 褐变 ; 儿茶酚 ; 褐变抑制剂 中图分类号: TS2553 　　　文献标识码 : A 　　　文章编号 : 1000 2030 (2003) 01 0078 04 Change of phenol substances and browning inhibition by inhibitor combination in freshcut lotus roots YU Zhifang , L I Ning , ZHAO Youxing , KAN G Ruoyi (College of Food Science and Technology , Nanjin g Agric Univ , Nanjin g 210095 , China) Abstract : The freshcut lotus roots after selected , cleaned , precooled and cut were treated with different concentration combina tions of browning inhibitors , and then stored at 4 ℃. The browning degree (DB) , total phenols ( TP) , free phenols ( FP) , and catechol were determined periodically. The results showed that the proportion of FP , which was mainly catechol , was more than 70 % in TP. The amount of TP , FP and catechol in freshcut lotus root slices during storage period increased initially and - 1 decreased afterwards. The best combinatio