ZENG Chao-zhen,ZHANG Yong-mao,KANG San-jiang,et al.Research Progress of Browning Inhibitory Mechanism in Fruits and Vegetables[J].Northern Horticulture,2013,37(05):186-190.
果蔬褐变抑制机理研究进展
- Title:
- Research Progress of Browning Inhibitory Mechanism in Fruits and Vegetables
- 文章编号:
- 1001-0009(2013)05-0186-05
- Keywords:
- fruits and vegetables; browning; inhibition
- 分类号:
- TS 255
- 文献标志码:
- A
- 摘要:
- 食品加工和贮藏过程中尤其是水果和蔬菜加工中的褐变导致的色泽、香味的变化均会降低产品的感官特性，因此，控制褐变对保持果蔬品质是十分必要的。现着重对抑制褐变的物理方法和利用有机酸、络合剂、亚硫酸盐或硫酸盐、己基间苯二酚、巯基化合物、蜂蜜等化学试剂进行的化学方法作以综述，以期为果蔬褐变机理的更深入研究提供有益参考。
- Abstract:
- Browning of foods during processing and storage，especially during manufacture of fruits and vegetables decreased the sensory properties of products due to associated changes in the color and flavor.Therefore，its control was essential to preserve the quality of fruits and vegetables.The methods of anti-browning using organic acids，complexing agents，sulfites，sulfates，hexylresorcinol，mercapto compouns，honey and other chemical agents were reviewed，which will provide helpful guidance for further research.
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备注/Memo
第一作者简介：曾朝珍(1981-)，男，硕士，研究方向为食品科学。E-mail:zengchaozhen1999@163.com.基金项目：农业部现代农业产业技术体系建设专项资金资助项目（CARS-28）。
收稿日期： 2012-11-12