摘要
查阅国内外有关文献,迄今还没有人提出食品的酶促褐变定量指标。由于绿原酸是多酚氧化酶在苹果汁中的主要作用底物,因此本文通过测定酶促褐变程度不同的苹果汁中的绿原酸残余虽,提出了一项能够定量地确定苹果汁的酶促褐变指标系统;并将苹果汁的酶促褐变,按其程度不同分为四个等级;同时也提出了在不同的绿原酸残余量下,苹果汁中的多酚氧化酶的底物选择性问题。
So far, no Enzymatic Browning Quantitative Jndex(EBQI) suitable for foods has been found in the literatures. In this paper, an EBQI SYSTEM suitable for apple juice was. proposed by the determination of the chlorogenic acid contents of apple juices according to the fact that chlorogenic acid is the main substrate of polyphenoloxidase (PPO)in apple-juice; apple juices were classified into four grades on the basis of the levels of their enzymatic browning, and how PPO attacks by choice its substrates in apple juice was studied when the chlorogenic acid contents of apple juice were different.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
1989年第1期38-42,51,共6页
Food and Fermentation Industries
