VE对鲜切荸荠酶促褐变的影响

Study on the Effects of VE on Enzymatic Browning of Fresh-Cut Chinese Water-Chestnut

摘要: 以新鲜荸荠为试材,以褐变指数为评价指标,研究了VE浓度和处理时间对鲜切荸荠酶促褐变的影响,结果表明,抑制鲜切荸荠酶促褐变的最佳处理为0.04%的VE无水乙醇(1%)水溶液,处理时间为30 min。分别将最佳工艺处理样品和对照样品在1℃条件下贮藏,分析二者的褐变指数、多酚氧化酶(PPO)活性、总可溶性固形物(TSS)含量、硬度、VC含量。结果表明:VE抑制了鲜切荸荠PPO活性的升高,从而可以抑制鲜切荸荠酶促褐变4～6 d,同时抑制了TSS含量的增加、硬度和VC含量的下降。

Abstract: In the present study, the effects of VE concentrations and processing time on the enzymatic browning of fresh-cut Chinese water-chestnut（CWC） were investigated using browning index as the evaluation indicator. Results showed that the CWC treated with 0.04% VE absolute ethanol（1%） water solution for 30 min presented optimal inhibitory effects on enzymatic browning. The samples treated with optimal technology and control samples were stored at 1 ℃, and then the browning indices, polyphenol oxidase（PPO） activities, total soluble solid contents（TSSC）, hardness, VC concentrations were analyzed. Results showed that VE inhibited the increase of PPO activities of fresh-cut water chestnuts, thereby suppressing the enzymatic browning for 4～6 d. Meanwhile, VE could also restrain the increase of TSSC and the reduction of hardness and VC contents.