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中国农学通报

中国农学通报 ›› 2008, Vol. 24 ›› Issue (10): 122-126.

所属专题： 生物技术； 园艺

• 食品 营养 检测 安全 • 上一篇    下一篇

苹果汁酶促褐变抑制方法的比较

唐贵芳,赵秋艳,宋莲军,乔明武   

  • 收稿日期:2008-08-25 修回日期:2008-08-28 出版日期:2008-10-05 发布日期:2008-10-05

Comparison of inhibition methods of enzymatic browning for apple juice

TANG Gui-fang   

  • Received:2008-08-25 Revised:2008-08-28 Online:2008-10-05 Published:2008-10-05

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摘要： 本文简述了苹果汁酶促褐变的机理，从物理、化学、生物等方面对当前苹果汁酶促褐变的抑制方法进行了比较，进而提出了苹果汁酶促褐变抑制方法的发展方向。

Abstract: In this paper, mechanism of enzymatic browning on apple juice and comparisonof different inhibition methods with physical，chemical and biologic were summarized. Finally, development prospects of solution for enzymatic browning were proposed.