摘要： 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。
关键词:
蜂蜜,
褐变抑制作用,
氢离子浓度,
肽还原糖,
果品蔬菜加工
Abstract: Peptides in honey was successfully separated from other components, using cation exchange resin AG50W X8 in a batch mode However, contrary to previous reports these substances showed no browning inhibiting activities in our experiment. Furthur results indicated that the low pH might be the major factor for browning inhibition, and that reducing sugars were another important inhibitor.
Key words:
Honey,
Browning inhibition,
Hydrogen ion concentration,
Peptides,
Reducing sugars,
Fruit and vegetable processing
中图分类号:
崔洪昌. 对蜂蜜中主要抗褐变因子的探讨[J]. 华北农学报, 1996, 11(4): 129-133. doi: 10.3321/j.issn:1000-7091.1996.04.027.
Cui Hongchang. Investigation on Major Browning inhibiting Factors in Honey[J]. ACTA AGRICULTURAE BOREALI-SINICA, 1996, 11(4): 129-133. doi: 10.3321/j.issn:1000-7091.1996.04.027.