为了改善李光杏传统干制过程中的色泽及探讨非酶褐变有关主要物质变化规律。以新疆李光杏为研究试材，分析研究柠檬酸、植酸、L-半胱氨酸对李光杏干制品色泽的影响，在单因素试验的基础上，以L*值为指标，通过Box-Benhnken试验，确定最适浸渍浓度，研究了复合护色剂处理的李光杏干制过程中抗坏血酸、总酚、游离氨基酸、还原糖含量和L*值的变化，并采用相关性分析对非酶褐变参数进行分析。结果表明，各影响因素主次顺序为：植酸>L-半胱氨酸>柠檬酸，最佳复配工艺为0.60%柠檬酸、0.06%植酸、0.20% L-半胱氨酸，此条件下李光杏干制品L*值实际为42.18±0.22，护色效果好；干制结束后，杏干的抗坏血酸、还原糖、总酚、游离氨基酸含量相比于鲜果下降了85.68%、36.53%、64.00%、23.03%；相关性分析表明，还原糖和游离氨基酸对L*值的直接作用最强，其次是抗坏血酸、总酚。综上所述，复配无硫护色剂能够有效抑制李光杏干制过程中的美拉德反应和抗坏血酸氧化，改善李光杏干制品色泽。

To improve the color and lustre of Liguang apricot during the traditional drying process and explore the change law of main substances related to non-enzymatic browning, the Liguang apricot produced in Xinjiang Province was taken as the material for study. The effect of citric acid, phytic acid and L-cysteine on the color and lustre of dried Liguang apricot was analyzed and studied. On the basis of the single factor experiment, the optimum concentration of the soaking liquid was determined through the Box-Benhnken experiment, with L* value as the indicator. The content of ascorbic acid, total phenols, free amino acid and reducing sugar and the variation of L* value during the drying process of the Liguang apricot which had been processed with compound color fixative were studied. Also, the non-enzymatic browning parameters were analyzed through correlation analysis. The results showed that the impact degree of the factors was as follows: phytic acid > L-cysteine > citric acid, and the best compound effect came from the following concentration combination: 0.60% of citric acid, 0.06% of phytic acid and 0.20% of L-cysteine. The measured value of L* was 42.18±0.22 with a good color protection effect; after drying, the contents of ascorbic acid, reducing sugars, total phenols, and free amino acids of dried apricot slices decreased by 85.68%, 36.53%, 64.00%, and 23.03% respectively, compared with fresh fruits. In conclusion, the compound sulfur-free color fixative can effectively inhibit the Maillard reaction and the oxidation of ascorbic acid of Liguang apricot during its drying process and improve the color and lustre of the dried Liguang apricot.

国家重点研发计划项目（2019YFD1002300）