摘要
由于香蕉加工中的酶褐变问题主要是多酚氧化酶（ＰＰＯ）所引起的，本文针对它进行了一些添加剂对褐变的影响。ＶＣ、ＮａＨＳＯ＿３的漂白作用、柠檬酸的螯合作用、蔗糖的排氧作用等引起了酶的抑制。
Polyphenoloxidases(PPO)are more responsible of enzymatic browning during banana processing. The effects of Vc,NaHSO_3,Citric acid and sucrose as inhibitors onpreventing enzymiatic browning were discussed.
