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4 0mg·mL-1L Cys +1 5mg·mL-1EDTA 2Na +2 0mg·mL-1Zn(Ac) 2 。
The fresh cut lotus roots after selected,cleaned,precooled and cut were treated with different concentration combinations 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 fresh cut lotus root slices during storage period increased initially and decreased afterwards.The best combination of browning inhibitors selected for fresh cut lotus roots was 4 0 mg·mL -1 L Cys+1 5 mg·mL -1 EDTA 2Na+2 0 mg·mL -1 Zn(Ac) 2.
出处
《南京农业大学学报》
CAS
CSCD
北大核心
2003年第1期78-81,共4页
Journal of Nanjing Agricultural University
基金
国家十五科技攻关重大专项资助 ( 2 0 0 1BA5 0 1A10 )
关键词
鲜切莲藕
贮藏
酚类物质
褐变
抑制剂
儿茶酚
fresh cut lotus roots
phenol substances
browning
catechol
browning inhibitors
