Single factor and orthogonal test are applied on the study of food additives on controlling anti-brown of tropical fruit- passion fruit. The food additives used in the experiment are; Vb-Na, phytic acid, NaCl, CaCl2, ascorbic acid, sodium erythorbate. The order of anti-brown effect in single factor is: Vb-Na > phytic acid > ascorbic acid > sodium erythorbate, but NaCl and CaCl2 do not have any effect. In the orthogonal test, the optimal browning inhibiting concentration of ascorbic acid, Vb-Na and phytic acid are 0. 029% , 0. 06% and 0. 02% , respectively. The absor-bance value of the passion fruit juice with these anti-brown additives was decreased to 0. 165, which accounts for 44. 72% of commercial passion fruit juice in the same condition.%为比较不同褐变抑制剂对热带水果百香果汁褐变抑制的效果,以百香果为研究对象,选取VbNa、植酸、NaCl、CaCl2、抗坏血酸及异抗坏血酸钠作为褐变抑制剂,分别进行单因素和正交抗褐变实验.单因素实验中,抗褐变效果依次为:Vb-Na＞植酸＞抗坏血酸＞异抗坏血酸钠,而NaCl及CaCl2对百香果汁基本不起抗褐变作用.正交实验结果表明:抗坏血酸、Vb-Na、植酸浓度分别为0.029％、0.06％、0.02％时,具有最优的褐变抑制效果,添加该配比褐变抑制剂的百香果汁加热5h后吸光度可低至0.165,仅为市售百香果汁经相同处理后的吸光度0.369的44.72％.
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