摘要：现代消费者的生活方式使鲜切果蔬的生产和消费的提高。褐变是切新鲜水果的保质期延长有关的主要问题，鲜切果蔬的褐变大大缩短产品的保质期，因此寻找方法增长其保质期，最近，有学者研究植物精油及其活性成分可作为天然防腐剂提高商品的保质期和安全性。本课题研究丁香精油微乳液以及温度结合柠檬酸和抗坏血酸对土豆丝处理，通过在不同时间长度的储藏期取样，测量不同处理组土豆丝的失水率，褐变度以及相关酶活。研究结果表明，丁香精油微乳液对土豆丝没有明显的防褐变作用，柠檬酸与抗坏血酸结合效果比单用抗坏血酸效果好，25℃和10℃晾干土豆丝有显著性差异。此结果为企业低成本保鲜土豆丝提供了一定的方法和思路。71092

毕业论文关键词：抗还原剂，丁香精油微乳液，温度，褐变，酶活。

Study on the effect of compound color - protecting agent and temperature on the browning of potato

Abstract：Modern consumer lifestyle makes fresh cuts of fruits and vegetables produced and consumed. The browning is the main problem of prolonging the shelf life of fresh fruits. The browning of fresh cut fruits and vegetables greatly shortens the shelf life of the product, so the search method increases its shelf life. Recently, some scholars have studied essential oils and their active ingredients as natural preservatives The shelf life and safety of the goods. The effects of citric acid and ascorbic acid on the treatment of potato silk were studied. The water loss rate, browning degree and related enzyme activity of potato filaments were measured by sampling at different time lengths. The results showed that the microemulsion of clove oil had no obvious anti-browning effect on potato silk. The combination effect of citric acid and ascorbic acid was better than that of ascorbic acid alone, and there was significant difference between 25 ℃ and 10 ℃. The results for the enterprise low-cost fresh potato silk provides a certain method and ideas.

Keywords：Anti - reducing agent, clove essential oil microemulsion, temperature, browning, enzyme activity.

1 绪论 5

1.1概述 5

1.1.1 鲜切果蔬的微生物稳定性 5

1.1.2 鲜切果蔬抗菌剂 5

1.1.3 精油微乳液对鲜切果蔬的作用 3

1.1.4 控制酶促褐变的方法 4

1.1.5 抗坏血酸和钙对鲜切果蔬的作用 4

1.1.6 食用涂料对鲜切果蔬的作用 4

1.2 本课题的研究目的和意义 4

2 实验材料与方法 5

2.1 实验材料与仪器 5

2.2实验方法 5

2.2.1土豆丝防止褐变处理 5

2.2.2丁香精油微乳液的制备 6

2.2.3土豆丝品质指标测定 6

2.2.4土豆丝酶活指标测定 7

3 实验结果与讨论 7

3.1 化学防褐变剂筛选 7

3.2 微乳液结合护色剂处理 10

3.3 不同温度晾干结合柠檬酸处理 11

3.4 微乳液结合护色剂处理对土豆丝失水率的影响 12

3.5不同温度晾干结合柠檬酸处理对土豆丝失水率影响