毕业论文：《鲜切沙梨片褐变抑制剂的筛选》.docVIP

摘要 摘 要 PAGE IV PAGE III 1 PAGE III 论文题目： 鲜切沙梨片褐变抑制剂的筛选 摘　要 本文以沙梨新品种“金珠果”梨为试验材料，研究了草酸、柠檬酸、氯化钠、焦亚硫酸钠、L-半胱氨酸和抗坏血酸作为褐变抑制剂对鲜切沙梨片褐变度的影响，在此基础上，采用L9（34）正交试验，利用各种护色剂的协同作用，最终筛选出一种新型复合褐变抑制剂组合。 试验结果表明： （1）从抗坏血酸的褐变度分析结果来看，抗坏血酸处理对抑制鲜切沙梨片褐变的最佳浓度是1mg/ml。 （2）从氯化钠的褐变度分析结果来看，氯化钠处理对抑制鲜切沙梨褐变的最佳浓度是15 mg/ml。 （3）从柠檬酸的褐变度分析结果来看，柠檬酸处理对抑制鲜切沙梨片褐变的最佳浓度是4 mg/ml。 （4）从焦亚硫酸钠的褐变度分析结果来看，焦亚硫酸钠处理对抑制鲜切沙梨片褐变的最佳浓度是5mg/ml。 （5）从草酸的褐变度分析结果来看，草酸处理对抑制鲜切沙梨片褐变的最佳浓度是2.5mg/ml。 （6）从L-半胱氨酸的褐变度分析结果来看， L-半胱氨酸处理对抑制鲜切沙梨片褐变的最佳浓度是0.5mg/ml。 （7）用草酸，柠檬酸，氯化钠复合抑制剂对鲜切沙梨片进行护色处理的最佳组合为为2.5mg /ml 草酸+14mg /ml氯化钠+4.5mg /ml 柠檬酸。 关 键 词：“金珠果”，褐变抑制剂，鲜切沙梨片，褐变度。 ABSTRACT ABSTRACT Subject: Selection of browning inhibitors of the fresh-cut Pyrus pyifolia (Burm.f) Nakai cv .jinzhuguo ABSTRACT In this paper, new varieties of Pyrus pyifolia (Burm.f) Nakai ，“jinzhuguo”，was used to study the effect of different inhibitor of browning :the oxalic acid, citric acid, sodium chloride, sodium metabisulfite, L-cysteine ??and ascorbic acid on degree of browning of slices of fresh-cut Pyrus pyifolia (Burm.f) Nakai .On this basis, the use of L9 (34) orthogonal test, using a variety of color fixative synergies, and ultimately selected a new compound browning inhibitor combinations. The results showed that: (1) from the degree of browning of ascorbic acid analysis results, the ascorbic acid treatment on the inhibition of browning slices of fresh-cut Pyrus pyifolia (Burm.f) Nakai the best concentration of 1mg/ml. (2) from the degree of browning of the sodium chloride analysis results, the sodium chloride treatment on the inhibition of browning slices of fresh-cut Pyrus pyifolia (Burm.f) Nakai the optimal concentration is 15 mg / ml. (3) from the degree of browning of citric acid analysis results, the citric acid treatment on inhibition of browning slices of fresh-cut Pyrus pyifolia (Burm.f) Nakai the best concentration is 4 mg / ml. (4) from the degree of browning of sodium metabisulfite analysis results, sodium metabisul