| 红枣汁非酶褐变抑制技术的研究 |
| |
| 引用本文： | 徐辉艳.红枣汁非酶褐变抑制技术的研究[J].陕西教育学院学报,2011,27(2):95-98. |
| |
| 作者姓名： | 徐辉艳 |
| |
| 作者单位： | 陕西教育学院生物科学与技术系,陕西西安,710061 |
| |
| 基金项目： | 陕西省农业攻关基金项目，陕西教育学院科研基金项目 |
| |
| 摘 要： | 本试验以红枣为主要原料,研究HSO3-、半胱氨酸和Ca2＋对红枣汁非酶褐变抑制作用的影响,通过单因素试验和正交试验的研究,结果表明：HSO3-、半胱氨酸和Ca2＋均可有效的抑制红枣汁非酶褐变;HSO3-、半胱氨酸和Ca2＋三者最佳组合为HSO3-：150μg/g,半胱氨酸：2%,Ca2＋：120μg/g,在此组合下,红枣汁的A420值为0.462。从极差和方差分析可知,这三种抑制剂对红枣汁非酶褐变影响的主次顺序为半胱氨酸〉Ca2＋〉HSO3-。
|
| 关 键 词： | 红枣汁 非酶褐变 抑制 |
Inhibition Technology of Non-enzymatic Browning Against Chinese Jujube Juice |
| |
| XU Hui-yan.Inhibition Technology of Non-enzymatic Browning Against Chinese Jujube Juice[J].Journal of Shaanxi Institute of Education,2011,27(2):95-98. |
| |
| Authors: | XU Hui-yan |
| |
| Institution: | XU Hui-yan(Department of Life Sciences and technology,Shaanxi Institute of Education,Xi’an 710061,China) |
| |
| Abstract: | Chinese jujube was used as raw material in this paper.HSO3-,cysteine and Ca2＋ were researched on the non-enzymatic browning inhibition of Chinese jujube juice;The results were confirmed by single factor test and orthogonal test as follows： HSO3-cysteine a |
| |
| Keywords: | Chinese jujube juice non-enzymatic browning inhibition |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
|
