剁辣椒在加工和贮藏中容易发生褐变，导致品质降低。为寻找能够替代亚硫酸盐的护色剂，达到更高的食品安全要求，本实验研究了柠檬酸、异抗坏血酸钠、EDTA-2Na对剁辣椒的护色效果。通过单因素和正交实验得出三种护色剂的复合护色效果明显优于单种护色剂的护色效果，最佳无硫护色剂的组合为柠檬酸0.20%，异抗坏血酸钠0.40%，EDTA-2Na 0.02%。实验所得剁辣椒色泽鲜红，基本无褐变现象，并且口感鲜脆，酸度适中，风味浓郁。

Different non-sulfur color fixative was studied for chopped capsicum in order to prevent browning of chopped capsicum during the processing and storage to meet high requirements of food safety. Orthogonal experiment showed that the best combination of non-sulfur color fixative was citric acid 0.20%, sodium erythorbate 0.40% and EDTA-2Na 0.02%.

广东省教育部产学研项目（2011B090400451），惠州市2012年科技项目（惠市科字2011110）