CN105394169A - Compound fruit and vegetable juice/fruit and vegetable slice browning inhibitor and preparation method thereof - Google Patents
Compound fruit and vegetable juice/fruit and vegetable slice browning inhibitor and preparation method thereof Download PDFInfo
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- CN105394169A CN105394169A CN201510752023.2A CN201510752023A CN105394169A CN 105394169 A CN105394169 A CN 105394169A CN 201510752023 A CN201510752023 A CN 201510752023A CN 105394169 A CN105394169 A CN 105394169A
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- 235000012055 fruits and vegetables Nutrition 0.000 title claims abstract description 34
- 239000003112 inhibitor Substances 0.000 title claims abstract description 31
- 235000011389 fruit/vegetable juice Nutrition 0.000 title claims abstract description 18
- 238000002360 preparation method Methods 0.000 title claims abstract description 17
- 150000001875 compounds Chemical class 0.000 title claims abstract description 9
- 239000002131 composite material Substances 0.000 claims abstract description 21
- 241000366676 Justicia pectoralis Species 0.000 claims abstract description 11
- 229920002472 Starch Polymers 0.000 claims abstract description 10
- 239000011734 sodium Substances 0.000 claims abstract description 10
- 229910052708 sodium Inorganic materials 0.000 claims abstract description 10
- 235000019698 starch Nutrition 0.000 claims abstract description 10
- 239000008107 starch Substances 0.000 claims abstract description 10
- 108091005804 Peptidases Proteins 0.000 claims abstract description 9
- 239000004365 Protease Substances 0.000 claims abstract description 7
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims abstract description 7
- 238000004321 preservation Methods 0.000 claims abstract description 6
- 238000012545 processing Methods 0.000 claims abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 239000000796 flavoring agent Substances 0.000 claims description 7
- 235000019634 flavors Nutrition 0.000 claims description 7
- 239000012153 distilled water Substances 0.000 claims description 5
- 239000007788 liquid Substances 0.000 claims description 5
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 claims description 4
- 102000002322 Egg Proteins Human genes 0.000 claims description 4
- 108010000912 Egg Proteins Proteins 0.000 claims description 4
- 238000013019 agitation Methods 0.000 claims description 4
- 235000014103 egg white Nutrition 0.000 claims description 4
- 210000000969 egg white Anatomy 0.000 claims description 4
- 235000013601 eggs Nutrition 0.000 claims description 4
- 230000007062 hydrolysis Effects 0.000 claims description 4
- 238000006460 hydrolysis reaction Methods 0.000 claims description 4
- 235000013305 food Nutrition 0.000 claims description 3
- 239000000843 powder Substances 0.000 claims description 3
- 239000003531 protein hydrolysate Substances 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 2
- 238000001035 drying Methods 0.000 claims description 2
- 239000008236 heating water Substances 0.000 claims description 2
- 238000003756 stirring Methods 0.000 claims description 2
- 108010082495 Dietary Plant Proteins Proteins 0.000 claims 1
- 101000693916 Gallus gallus Albumin Proteins 0.000 claims 1
- 102000004407 Lactalbumin Human genes 0.000 claims 1
- 108090000942 Lactalbumin Proteins 0.000 claims 1
- 241001465754 Metazoa Species 0.000 claims 1
- 102000057297 Pepsin A Human genes 0.000 claims 1
- 108090000284 Pepsin A Proteins 0.000 claims 1
- 108010073771 Soybean Proteins Proteins 0.000 claims 1
- 229940111202 pepsin Drugs 0.000 claims 1
- 235000019710 soybean protein Nutrition 0.000 claims 1
- 241000220225 Malus Species 0.000 abstract description 11
- 235000011430 Malus pumila Nutrition 0.000 abstract description 9
- 235000015103 Malus silvestris Nutrition 0.000 abstract description 9
- 230000000694 effects Effects 0.000 abstract description 7
- 239000006228 supernatant Substances 0.000 abstract description 6
- 240000002853 Nelumbo nucifera Species 0.000 abstract description 4
- 235000006508 Nelumbo nucifera Nutrition 0.000 abstract description 4
- 239000000047 product Substances 0.000 abstract description 4
- 235000021022 fresh fruits Nutrition 0.000 abstract description 3
- 235000013311 vegetables Nutrition 0.000 abstract description 3
- 244000061456 Solanum tuberosum Species 0.000 abstract description 2
- 235000002595 Solanum tuberosum Nutrition 0.000 abstract description 2
- 231100000957 no side effect Toxicity 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 abstract 2
- 125000002057 carboxymethyl group Chemical group [H]OC(=O)C([H])([H])[*] 0.000 abstract 2
- 238000005119 centrifugation Methods 0.000 abstract 1
- 230000003301 hydrolyzing effect Effects 0.000 abstract 1
- 230000002401 inhibitory effect Effects 0.000 abstract 1
- 102000004169 proteins and genes Human genes 0.000 abstract 1
- 108090000623 proteins and genes Proteins 0.000 abstract 1
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 15
- 238000011282 treatment Methods 0.000 description 6
- 238000000034 method Methods 0.000 description 5
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 4
- 235000015197 apple juice Nutrition 0.000 description 4
- 230000005764 inhibitory process Effects 0.000 description 4
- 235000006510 Nelumbo pentapetala Nutrition 0.000 description 3
- 235000021452 apple slice Nutrition 0.000 description 3
- 238000000265 homogenisation Methods 0.000 description 3
- 238000005057 refrigeration Methods 0.000 description 3
- VGMJYYDKPUPTID-UHFFFAOYSA-N 4-ethylbenzene-1,3-diol Chemical compound CCC1=CC=C(O)C=C1O VGMJYYDKPUPTID-UHFFFAOYSA-N 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- 102000035195 Peptidases Human genes 0.000 description 2
- 235000021016 apples Nutrition 0.000 description 2
- 229960005070 ascorbic acid Drugs 0.000 description 2
- 235000010323 ascorbic acid Nutrition 0.000 description 2
- 239000011668 ascorbic acid Substances 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 210000002615 epidermis Anatomy 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 229910001220 stainless steel Inorganic materials 0.000 description 2
- 239000010935 stainless steel Substances 0.000 description 2
- 240000008790 Musa x paradisiaca Species 0.000 description 1
- 235000018290 Musa x paradisiaca Nutrition 0.000 description 1
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 1
- 238000010306 acid treatment Methods 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 235000019987 cider Nutrition 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000010977 jade Substances 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 230000031700 light absorption Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 229920001184 polypeptide Polymers 0.000 description 1
- 239000013641 positive control Substances 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 230000017854 proteolysis Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 210000001519 tissue Anatomy 0.000 description 1
- 238000000870 ultraviolet spectroscopy Methods 0.000 description 1
- 238000009461 vacuum packaging Methods 0.000 description 1
- 230000003442 weekly effect Effects 0.000 description 1
Landscapes
- Storage Of Fruits Or Vegetables (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
本发明涉及了一种复合型果蔬汁/果蔬切片褐变抑制剂及其制备方法，属于果蔬保鲜的领域。本发明使用蛋白酶水解蛋白后离心得到的上清液与羧甲基淀粉钠(CMS)按照一定比例复配得到复合抑制剂；其中，羧甲基淀粉钠(CMS)是首次直接用于果蔬褐变的抑制剂。将新鲜果蔬去皮切片或榨汁后添加一定量的复合抑制剂，发现复合抑制剂具有良好的抑制褐变效果。经过处理后的鲜切果蔬汁/果蔬切片在常温保藏和冷藏保藏条件下的均可以减缓褐变或维持表面亮度。发明提供的配方能够有效用于抑制莲藕，苹果，土豆等果蔬在常温或冷藏放置下的果蔬汁/果蔬切片褐变，其制备方法简单，效果良好，安全无副作用，且蛋白水解所得的多肽成分具有一定的营养价值，适合在果蔬加工产品中推广使用。The invention relates to a composite fruit and vegetable juice/fruit and vegetable slice browning inhibitor and a preparation method thereof, belonging to the field of fruit and vegetable preservation. In the present invention, the supernatant obtained by centrifugation after hydrolyzing the protein with protease is compounded with carboxymethyl starch sodium (CMS) according to a certain ratio to obtain a compound inhibitor; wherein, carboxymethyl starch sodium (CMS) is directly used for the browning of fruits and vegetables for the first time. inhibitors. A certain amount of compound inhibitor was added to fresh fruits and vegetables after peeling, slicing or juicing, and it was found that the compound inhibitor had a good effect of inhibiting browning. The treated fresh-cut fruit and vegetable juices/fruit and vegetable slices can slow down browning or maintain surface brightness under normal temperature storage and cold storage conditions. The formula provided by the invention can be effectively used to inhibit the browning of fruit and vegetable juice/fruit and vegetable slices of lotus root, apple, potato and other fruits and vegetables at room temperature or refrigerated storage. The preparation method is simple, the effect is good, and it is safe and has no side effects. It has certain nutritional value and is suitable for popularization and use in fruit and vegetable processing products.
Description
[technical field]
The present invention relates to a kind of compound Juice/fruits and vegetables section browning inhibitor and preparation method thereof, belong to preserving fruit and vegetable utilizing field.
[background technology]
Fresh fruit of vegetables is through peeling, cutting or after squeezing the juice, fruits and vegetables tissue is owing to receiving mechanical damage, can there is brown stain in cutting surfaces or juice, not only can have a strong impact on the exterior quality of fresh-cut fruit and vegetable, nutritional labeling, local flavor and shelf life, and can reduce its commercial value.Therefore, slow down or suppress the brown stain of Juice/fruits and vegetables section more and more to receive the concern of numerous researchers in recent years.
Prevent the major way of fresh-cut fruit and vegetable juice/fruits and vegetables section brown stain from having at present: to reduce pH value, citric acid and salt (Li Yinnan is added in colour protecting liquid, Liu Chenghui, Hu Wenzhong, Deng. citric acid treatment suppresses the research [J] of fresh-cut banana brown stain. food industry science and technology, 2013,16th phase: 304-307.); Use the process of the antioxidant such as ascorbic acid or SO2 (Pan Han Jolly, Xie Fang, Wang Jiao, etc. the impact [J] on Fresh-cut Apples brown stain and quality of. sodium acid carbonate and ascorbic acid Combined Processing. China Agricultural University's journal, 2015,02 phase .); Also have and adopt 4-ethyl resorcinol (being called for short 4-HR) or 4-HR and Vc complex treatment fresh-cut fruit and vegetable juice/fruits and vegetables section, and be equipped with vacuum packaging (the weekly assembly tinkling of pieces of jade, Wei Min, Tang Aijun, Deng the impact [J] of .4-hexyl resorcin on Fresh-cut Apples brown stain and quality. food research and development, 2013,8th phase: 100-103.).All there are some shortcomings in these processing methods, as: the local flavor of fruits and vegetables own.
The present invention utilizes proteolytic enzyme protolysate, get centrifugal after supernatant and sodium carboxymethyl starch is composite obtains composite inhibitor, its preparation method is simple, respond well, safety has no side effect, and the polypeptide moiety of proteolysis gained has certain nutritive value, be adapted at promoting the use of in garden stuff processing product.
[summary of the invention]
A kind of fresh-cut fruit and vegetable juice provided by the invention/fruits and vegetables section brown stain composite inhibitor and preparation method thereof, comprises the following steps:
Shell after a, Fresh Egg boil, get Egg-white 3.0g and be placed in the enzymolysis reactor of controllable temperature, control pH, adding distil water 30.0mL;
B, a is placed on high speed dispersor breaks into homogenate, then add 0.5g flavor protease, 70.0mL distilled water, temperature control 55 DEG C in magnetic agitation water-bath, hydrolysis 3h, then adds 1.0g sodium carboxymethyl starch (CMS), rear 100 DEG C of heating water bath 10min, stir;
C, by after molten for b gained cooling, the centrifugal 5min of 3000r/min, putting into refrigerator 4 DEG C of preservations is liquid form product, and also powder product is prepared in sprayable drying.
Present invention also offers a kind of browning inhibition method being applied to fresh-cut fruit and vegetable section, is that fruits and vegetables section is soaked several minutes in described composite inhibitor; Or in Juice, add appropriate liquid inhibitor.
The present invention's centrifugal supernatant of obtaining and sodium carboxymethyl starch (CMS) is composite according to a certain percentage obtains composite inhibitor after using proteolytic enzyme protolysate; Wherein, sodium carboxymethyl starch (CMS) is the inhibitor being directly used in fruits and vegetables brown stain first.Fresh fruit of vegetables peeling is cut into slices or added a certain amount of composite inhibitor after squeezing the juice, finds that composite inhibitor has good Restrain browning effect.Fresh-cut fruit and vegetable juice after treatment/fruits and vegetables section all can slow down brown stain or maintaining surface brightness under preservation under room temperature and refrigeration storage conditions.The formula that inventing provides can be effective to suppress the Juice of the fruits and vegetables such as lotus rhizome, apple, potato under normal temperature or refrigeration are placed/fruits and vegetables section brown stain.
[accompanying drawing explanation]
Below in conjunction with accompanying drawing, this experiment is further illustrated.
Fig. 1 Different treatments is on the impact of apple juice to brown degree
As seen from Figure 1, be compared to blank group and citric acid group, the brown stain degree changing value of composite inhibitor group is less than blank group and citric acid group, thus has and better suppresses apple juice to brown effect.
Fig. 2 Different treatments is on the impact of apple slice brightness.
As seen from Figure 2, after blank group and citric acid group apple slice aerial placement 1h, brightness constantly reduces, and while composite inhibitor group has Restrain browning effect, because CMS to improve the brightness of section at the filming function on surface, show that the browning inhibition of composite inhibitor group to apple slice has obvious Restrain browning and maintain the effect of surface brightness.
Fig. 3 Different treatments is on the impact of fresh apple juice brown stain degree
As seen from Figure 3, fresh apple juice is in 4 DEG C of refrigeration process of 6 days, and the brown stain degree changing value of composite inhibitor group, far below control group, describes composite inhibitor and is being applicable to Fresh Juice preservation.
[detailed description of the invention]
Now the invention will be further described in conjunction with specific embodiments and choose wherein a kind of example provides Data support for this patent, and following examples are intended to the present invention instead of limitation of the invention further are described.
Embodiment one: the browning inhibition of fresh cider
(1) selection of raw material apple: select fresh, pulp fine and smooth abundant, have no mechanical damage, disease-free, epidermis is without the fresh apple of obvious brown stain.
(2) preparation of composite inhibitor: shell after Fresh Egg boils, gets Egg-white 3.0g and is placed in the enzymolysis reactor of controllable temperature, control pH, adding distil water 30.0mL; Be placed on high speed dispersor and break into homogenate, add 0.5g flavor protease again, 70.0mL distilled water, temperature control 55 DEG C in magnetic agitation water-bath, hydrolysis 3h, after add 1.0g sodium carboxymethyl starch (CMS) and 100 DEG C of enzyme 10min that go out, after terminating on centrifuge the centrifugal 10min of 3000r/min, get supernatant and be stored in the refrigerator of 4 DEG C for subsequent use.
(3) remove the peel: with stainless steel knife, lotus rhizome is removed the peel.Require: cortex is removed thoroughly, too must not injure pulp and peeling consequence meat surface is smooth, the pulp after peeling is dipped in time≤water of 4 DEG C in prevent brown stain.
(4) preparation of composite inhibitor group: get the composite inhibitor 20.0mL in step (2), takes pulp 2.0g in step (3) in above-mentioned composite inhibitor, in high-speed homogenization machine after homogenate 4 DEG C staticly settle.
(5) preparation of blank group: get pulp 20.0g in step (3) in 20.0mL distilled water, in high-speed homogenization machine after homogenate 4 DEG C staticly settle.
(6) preparation of positive controls: get pulp 20.0g in step (3) in the citric acid solution of 20.0mL2.0%, in high-speed homogenization machine after homogenate 4 DEG C staticly settle.
(7) short term storage process: the method with reference to Ngammongkolral (1985) is carried out, by the supernatant of step (4), step (5) and step (6) gained in ultraviolet-visible spectrophotometer, its light absorption value A is measured, with 10xA at wavelength 410nm place
410represent brown stain degree, record one group of data, with 10xA every 15min
410represent brown stain degree, its effect is shown in Fig. 1.
Embodiment two: the browning inhibition of fresh apple section
(1) selection of raw material apple: select fresh, pulp fine and smooth abundant, have no mechanical damage, disease-free, epidermis is without the fresh apple of obvious brown stain.
(2) preparation of composite inhibitor: shell after Fresh Egg boils, gets Egg-white 3.0g and is placed in the enzymolysis reactor of controllable temperature, control pH, adding distil water 30.0mL; Be placed on high speed dispersor and break into homogenate, add 0.5g flavor protease again, 70.0mL distilled water, temperature control 55 DEG C in magnetic agitation water-bath, hydrolysis 3h, after add 1.0g sodium carboxymethyl starch (CMS) and 100 DEG C of enzyme 10min that go out, after end on centrifuge the centrifugal 10min of 3000r/min, get supernatant and be stored in the refrigerator of 4 DEG C for subsequent use.
(3) remove the peel: with stainless steel knife, lotus rhizome is removed the peel.Require: cortex is removed thoroughly, too must not injure pulp and peeling consequence meat surface is smooth, the pulp after peeling is dipped in time≤water of 4 DEG C in prevent brown stain.
(4) cut into slices: the apple pulp be dipped in water is taken out and is cut into the thick homogeneous thin slice of 4.0mm.
(5) Preservation Treatment: get the apple flakes in step (4), to be immersed in respectively in the composite inhibitor of step (2) gained, 3min drains after taking out in the citric acid of 2.0%, be put in trap and adopt colour difference meter to measure its color every 15min.Blank group is left intact and directly measures its color every 15min, and it the results are shown in Figure 2.
Claims (5)
1. fresh-cut fruit and vegetable juice/fruits and vegetables section brown stain composite inhibitor and preparation method thereof, its step is as follows:
Shell after a, Fresh Egg boil, get Egg-white 3.0g and be placed in the enzymolysis reactor of controllable temperature, control pH, adding distil water 30.0mL;
B, a is placed on high speed dispersor breaks into homogenate, then add 0.5g flavor protease, 70.0mL distilled water, temperature control 55 DEG C in magnetic agitation water-bath, hydrolysis 3h, then adds 1.0g sodium carboxymethyl starch (CMS), rear 100 DEG C of heating water bath 10min, stir;
C, by after molten for b gained cooling, the centrifugal 5min of 3000r/min, putting into refrigerator 4 DEG C of preservations is liquid form product, and also powder product is prepared in sprayable drying.
2. compound browning inhibitor according to claim 1 and preparation method thereof, is characterized in that: the Chicken Albumin used in described step a, can be replaced other animal/vegetable proteins (as: soybean protein isolate, lactalbumin).
3. preparation method according to claim 1, is characterized in that: the flavor protease in step a.But it replaces with other protease (as: pepsin).
4. preparation method according to claim 1, is characterized in that: add sodium carboxymethyl starch (CMS) in protein hydrolyzate, prepare compound browning inhibitor, and its consumption can regulate as required.
5. preparation method according to claim 1, is characterized in that: compound browning inhibitor can be liquid, can be also powder product, be applied to dissimilar food processing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510752023.2A CN105394169A (en) | 2015-11-08 | 2015-11-08 | Compound fruit and vegetable juice/fruit and vegetable slice browning inhibitor and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510752023.2A CN105394169A (en) | 2015-11-08 | 2015-11-08 | Compound fruit and vegetable juice/fruit and vegetable slice browning inhibitor and preparation method thereof |
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| CN105394169A true CN105394169A (en) | 2016-03-16 |
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| CN201510752023.2A Pending CN105394169A (en) | 2015-11-08 | 2015-11-08 | Compound fruit and vegetable juice/fruit and vegetable slice browning inhibitor and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109122841A (en) * | 2018-08-04 | 2019-01-04 | 天津科技大学 | The color protecting method of gadus polypeptide anti-enzymatic regent and potato fresh slices |
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|---|---|---|---|---|
| JPS6185170A (en) * | 1984-10-02 | 1986-04-30 | Q P Corp | egg powder |
| JP2005192557A (en) * | 2003-12-11 | 2005-07-21 | Danisco As | Peptide browning |
| CN101703301A (en) * | 2009-11-06 | 2010-05-12 | 杭州天堂食品有限公司 | Anti-browning method of milky lotus root juice |
| CN102696754A (en) * | 2012-06-26 | 2012-10-03 | 山东营养源食品科技有限公司 | Method for inhibiting pericarp browning of Huangguan pears |
| CN103081988A (en) * | 2013-02-01 | 2013-05-08 | 中国热带农业科学院海口实验站 | Method for preparing fruit and vegetable enzymatic browning high-efficiency inhibiting component from Maillard reaction product |
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2015
- 2015-11-08 CN CN201510752023.2A patent/CN105394169A/en active Pending
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| CN103081988A (en) * | 2013-02-01 | 2013-05-08 | 中国热带农业科学院海口实验站 | Method for preparing fruit and vegetable enzymatic browning high-efficiency inhibiting component from Maillard reaction product |
| CN103319622A (en) * | 2013-07-10 | 2013-09-25 | 江南大学 | Tyrosinase inhibitory activity of bunge auriculate root polysaccharide and application of bunge auriculate root polysaccharide |
| CN103520372A (en) * | 2013-09-22 | 2014-01-22 | 浙江大学 | Method for extracting tyrosinase inhibitor from tea seed pulp |
| CN104472669A (en) * | 2014-11-03 | 2015-04-01 | 中国热带农业科学院海口实验站 | High activity Maillard stream with effect of polyphenol oxidase inhibiting, and separation method thereof |
Non-Patent Citations (2)
| Title |
|---|
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109122841A (en) * | 2018-08-04 | 2019-01-04 | 天津科技大学 | The color protecting method of gadus polypeptide anti-enzymatic regent and potato fresh slices |
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Application publication date: 20160316 |