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对蜂蜜中主要抗褐变因子的探讨

DOI: 10.3321/j.issn:1000-7091.1996.04.027, PP. 129-133

Keywords: 蜂蜜,褐变抑制作用,氢离子浓度,肽还原糖,果品蔬菜加工

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Abstract:

选用AG50W-X8阳离子交换树脂,并以批处理的方式,成功地将蜂蜜中的肽类物质与其它组分得到了分离。抗褐变实验结果清楚地表明,蜂蜜中的肽类成分完全没有抑制褐变的活性。这与以前的报道截然不同。通过进一步的研究发现,较低的pH值可能是蜂蜜抗褐变的主要因素,高浓度的还原糖也具有一定的抑制褐变作用。

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