常用护色剂对水煮藕片品质的影响

摘要

With fresh lotus root as the material, the boiled sliced lotus root was processed with H2O2, NajSO3 and Na-C10. The content of physiological indexes such as total phenolic, reducing sugars, free amino acid, vitamin C and 5 hy-droxyl methyl furfural (5 - HMF) and chromaticity indexes such as lightness (L) , total chromaticity sent ( AE) and browning limit (BI) were determined. The commonly used color fixatives such as H2O2, NajSO3 and NaCIO were applied. The results showed that H2O2, NajSO3 and NaCIO could inhibit the browning of sliced lotus root. H2O2 and NaCIO inhibit the browning by reducing the degree of Maillard reaction. Na2SO3 reduce the reaction rate of the oxidative and decompose of VC as well as reducing the degree Maillard reaction to delay the browning.%为了探讨常用护色剂双氧水( H2O2)、亚硫酸钠(Na2SO3)和次氯酸钠(NaClO)对水煮藕片褐变及生理品质的影响,以新鲜莲藕为试验材料,用护色剂H2O2、Na2 SO3和NaClO对水煮藕片进行了处理,并对其在储藏过程中总酚含量、还原糖含量、游离氨基酸含量、维生素C含量和5 -羟甲基糠醛(5- HMF)等生理指标以及明度L、总色度差△E、褐变度BI等色度指标的变化进行了测量.结果表明:H2O2、Na2SO3和NaClO都可以不同程度的抑制水煮藕片的褐变.H2O2和NaClO可以通过减轻美拉德反应的程度来抑制藕片的褐变；Na2SO3一方面可以降低维生素C的氧化分解速率,另一方面还可以减轻美拉德反应的程度,从而延缓水煮藕片的褐变.