肖川泉,邓汶欣,张楠,罗小丹,王洋,叶阳

• 1:四川轻化工大学生物工程学院
• 2:四川宜宾国家农业科技园区

摘要(Abstract)：

为研究抗坏血酸、曲酸、植酸、L-半胱氨酸、乳清分离蛋白(WPI)和葡萄糖氧化酶(GOD)对雪梨味南酸枣复合果泥贮藏期间非酶褐变的影响，通过单因素试验和正交试验，以总酚、维生素C、5-羟甲基糠醛(HMF)、褐变度、还原糖和褐变率为指标，分析6种褐变抑制剂的控制效果，并选择3种进行复配以确定最佳褐变抑制剂配方。结果表明，植酸对复合果泥不具备褐变抑制效果，抗坏血酸、曲酸、L-半胱氨酸、WPI和GOD对复合果泥均有一定的护色效果，其中曲酸的褐变抑制效果最显著。由正交试验得到最佳褐变抑制剂组合为曲酸质量浓度3.0 g/L、WPI质量浓度2.0 g/L、GOD质量浓度0.5 g/L,在此条件下复合果泥的褐变度最低(0.162),总酚含量(3.294 mg/mL)和维生素C含量(14.74 mg/100 g)明显高于单一抑制剂，可有效抑制果泥发生褐变。

关键词(KeyWords)： 南酸枣;雪梨;果泥;非酶褐变;褐变抑制剂

Abstract:

Keywords:

基金项目(Foundation): 四川省科技厅重点研发项目(2021YFN0023)

作者(Author): 肖川泉,邓汶欣,张楠,罗小丹,王洋,叶阳

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