Study On The Browning Mechanism Of Drying Pinellia Tuberifera Tenore And Browning Controlling

To study the mechanism that causes color change of Pinellia tuberifera tenore during the drying process and find out a method which could prohibit the color chage.Explore the factor that could impact the drying process of Pinellia tuberifera tenore. Determine the type of browning reactions these may react during the drying process of Pinellia tuberifera tenore; detect the reaction condition of different browning reactions. Polyphenol oxidase and polyphenols are the essential conditions of Enzymatic browning. To detect the activity of polyphenol oxidase with Ultraviolet spectrophotometry, detect the polyphenols with Amino acid detector and HPLC.Maillard reaction can react if there are amino acid and reducing sugars. Amino acid can be detected by Amino acid detector; the reducing sugars will be detected by HPLC. To seek out the impact of environment on the reaction, do vitro experiments on Maillard reaction.To analyse Enzymatic browning and Maillard reaction, seek for a simple method to prevent the occurrence of browning reaction. Try to put the fresh peeled ternate in the boiling water, acid solution (pH=1) and alkaline solution (pH=14), meature the color data of Pinellia tuberifera tenore by Chroma meter, those data will be the basis to judge the feasibility of suppression methods.Pinellia tuberifera tenore contains 17 amino acids, Polyphenol oxidase can be detected by UV; glucose has been detected by HPLC, so the Maillard reaction possesses the basic conditions for the reaction. Maillard reaction in vitro reaction reveals the impact of environment on the browning, but also reveals the cellular environment of fresh Rhizoma browning of the two. Eventually did, Pinellia enzymatic browning occurred in the drying process and the Maillard reaction. Browning inhibition experiments show that with a strong acid solution on the fresh peel soaked Pinellia for a short time can inhibit the browning reaction...