鲜切莲藕酶促褐变控制的研究

摘要

选择柠檬酸（CA)、D-异抗坏血酸钠（D-EA)、乙二胺四乙酸二钠（EDTA-2Na)3种对莲藕（Neulmbo nucifera Gaerth)多酚氧化酶（Polyphenol oxidase，PPO)活性抑制率较高的抑制剂，作为鲜切莲藕酶促褐变抑制剂，研究3种抑制剂及其组合对抑制鲜切莲藕酶促褐变的效应。结果表明，3种褐变抑制剂最佳组合用量为2.5 g / L CA+1.5 g / L D-EA+1.5 g / L EDTA-2Na。%The high inhibitors including Citric acid (CA), Sodium D-isoascorbate (D-EA) and Edathamil disodium (EDTA-2Na) of activity of polyphenol oxidase of lotus root Neulmbo nucifera Gaerth were used as the enzymatic browning inhibitors of fresh-cut lotus roots. The effects of the inhibitors and its combination on the inhibition of enzymatic browning of fresh cut lotus root were studied. The results showed that the optimal dosage of combination of this three enzymatic browning inhibitors was 2. 5g/LCA+1. 5g/LD-EA+1. 5g/LEDTA-2Na.