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《China Food Additives》 2011-06
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Influence on commonly used color fixatives to the quality of boiled sliced lotus root

HU Yan1,LIU Hong-mei1,WANG Qing-zhang2(1 Henan Business college Zhengzhou 450044; 2 Huazhong Agricultural University Wuhan 430070)  
With fresh lotus root as the material,the boiled sliced lotus root was processed with H2O2,Na2SO3 and NaClO.The content of physiological indexes such as total phenolic,reducing sugars,free amino acid,vitamin C and 5 hydroxyl methyl furfural(5-HMF) and chromaticity indexes such as lightness(L),total chromaticity sent(△E) and browning limit(BI) were determined.The commonly used color fixatives such as H2O2,Na2SO3 and NaClO were applied.The results showed that H2O2,Na2SO3 and NaClO could inhibit the browning of sliced lotus root.H2O2 and NaClO inhibit the browning by reducing the degree of Maillard reaction.Na2SO3 reduce the reaction rate of the oxidative and decompose of VC as well as reducing the degree Maillard reaction to delay the browning.
【CateGory Index】: TS255.5
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