为解决广式凉果中二氧化硫超标的问题，本研究以苹果切片和青梅作为模型，进行单一因素和复配试验，通过测定白度、吸光度并结合感官评价，研发出新型的抑制凉果褐变添加剂。结果表明：鲜切苹果片腌制1 d的抑制褐变效果最为理想；1.25 mg/g L-半胱氨酸盐酸盐、2 mg/g异抗坏血酸、5 mg/g柠檬酸和0.625 mg/g亚硫酸氢钠对苹果片（腌制1 d）褐变均有较好抑制效果；由感官评价可知，L-半胱氨酸盐酸盐的抑制凉果褐变效果强于亚硫酸氢钠；用异抗坏血酸、柠檬酸、L-半胱氨酸盐酸盐进行复配试验，得出最佳配方：1.25 mg/g L-半胱氨酸盐酸盐、5 mg/g柠檬酸、1 mg/g异抗坏血酸。试验表明：L-半胱氨酸盐酸盐及其复配可用于抑制凉果褐变。

In order to solve the problem in excess use of sulfur dioxide in Cantonese-style preserved fruits, new food additives formula that could inhibit browning of preserved fruits was developed using apple slices and greengages as experimental models. Analysis of the apple slices treated by the new food additive showed that browning phenomena was significantly inhibited after a one-day curing treatment under the following conditions: 1.25 mg/g L-Cysteine hydrochloride, 2 mg/g ascorbic acid, 5 mg/g citric acid and 0.625 mg/g sodium bisulfite. Sensory evaluation showed that L-Cysteine hydrochloride had better browning inhibition effect than sodium bisulfite on preserved fruits. The highest browning inhibition effect was achieved in preserved fruits by using a composite formula, which contained 1.25 mg/g of L-Cysteine hydrochloride, 1 mg/g ascorbic acid and 5 mg/g citric acid. These results indicated that L-Cysteine hydrochloride and its mixture with other inhibitors showed potential application in preserved fruits for inhibition of browning.

2010年广东省大学生创新实验项目（1055910002）