CAJ | 학술논문

以 K9、冰心，红勋3个高酸海棠品种为材料，对果实中与褐变相关的褐变度(ΔOD 值)、多酚氧化酶(PPO)活性、总酚含量分别进行了研究，并对褐变度较高的红勋和冰心2个品种海棠果进行榨汁，采用4种不同护色剂(氯化钠、柠檬酸、维生素 C、偏重亚硫酸钾)对果汁进行护色。结果表明，不同品种海棠果汁的ΔOD 值、PPO活性和总酚含量不同，其中红勋海棠果汁的ΔOD 值、PPO 活性和总酚含量显示较高，且褐变度与 PPO 活性及总酚呈极显著正相关，其次是冰心；不同护色处理对2个品种海棠果汁褐变的抑制效果各异，制汁时对冰心用4 g/L维生素 C、红勋用12 g/kg 的柠檬酸处理有较好的护色效果。
이 K9、빙심，홍훈3개고산해당품충위재료，대과실중여갈변상관적갈변도(ΔOD 치)、다분양화매(PPO)활성、총분함량분별진행료연구，병대갈변도교고적홍훈화빙심2개품충해당과진행자즙，채용4충불동호색제(록화납、저몽산、유생소 C、편중아류산갑)대과즙진행호색。결과표명，불동품충해당과즙적ΔOD 치、PPO활성화총분함량불동，기중홍훈해당과즙적ΔOD 치、PPO 활성화총분함량현시교고，차갈변도여 PPO 활성급총분정겁현저정상관，기차시빙심；불동호색처리대2개품충해당과즙갈변적억제효과각이，제즙시대빙심용4 g/L유생소 C、홍훈용12 g/kg 적저몽산처리유교호적호색효과。
K9,Bingxin,and Hongxun Gaosuan Haitang were used as test materials,ΔOD value,PPO ac-tivity and total phenolic content about browning degree of three varieties of Gaosuan Haitang fruit were studied respectively.NaCl,citric acid,Vc and K2 S5 O 2 were used to protect color of fruit juice.The results showed thatΔOD value,PPO activity and total phenolic content of different Haitang fruit juice were differ-ent among which,ΔOD value,PPO activity and total phenolic content were higher,and browning degree, PPO activity and total phenolic content had significant positive correlation.The treatments with different protecting color had different inhibition effect on fruit juice inhibition of the two varieties of Haitang fruit. When making juice,Bingxin with 4 g/L Vc,hongxun with 12 g/kg of citric acid had good protecting color effect.