食品科学2011，Vol.32Issue(22)：81-84,4.
核桃仁种皮的护色研究
Color Protection of Walnut Kernel Pellicle
陈曦 1潘小琪 1王高杰 1张纪柏 1王增利1
作者信息
- 1. 中国农业大学食品科学与营养工程学院,北京100083
- 折叠
摘要
Abstract
The protective effects of 6 color protection agents against the browning of walnut kernel pellicle were compared,and the individual and combined effects of the selected color protection agents citric acid,EDTA-2Na and CaCl2 on inhibiting the browning of walnut kernel pellicle were further studied using one-factor-at-a-time method combined with an L9（34） orthogonal array design to find out the best combination of color protection agents.The results showed that 1.0 g/L citric acid ＋ 6.5 g/L EDTA-2Na ＋ 25.0 g/L CaCl2 had the best protective effect on the color of walnut kernel pellicle.Citric acid improved the color of walnut kernel pellicle most significantly,followed sequentially by EDTA-2Na and CaCl2.The results of SPSS analysis indicated that citric acid and EDTA-2Na had a significant effect on color protection of walnut kernel pellicle while the effect of CaCl2 was not statistically significant.关键词
核桃仁/褐变/护色Key words
walnut kernel/browning/color protection分类
轻工纺织引用本文复制引用
陈曦,潘小琪,王高杰,张纪柏,王增利..核桃仁种皮的护色研究[J].食品科学,2011,32(22):81-84,4.
