不同护色处理对香蕉粉营养品质的影响

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中图分类号：S668.1 文献标识码：A 文章编号：2095-5774（2025）06-0557-07

Effects of different color protection treatments on the nutritional qualityofbanana flour

Lin Junxuan， Yang Fangxue，Liu Xiaoyu，Ma Mengying，Lai Gongti，Lai Chengchun （InstituteofFoodScienceandTechnology，FujianAcademyofAgricultural Sciences，Fuzhou，Fujian350o3，China）

Abstract：【Objective】This studyaims to compare theeffects of variouscolor protection treatmentson thecolor，flavor compounds，andnutritionalqualityofbananaflour，therebyprovidingatheoreticalbasisandtechnical supportforthedeep processing of banana flour.【Method】Banana slices harvested at7O% ripeness wereusedas theraw material to evaluate theeffects of three diferent treatments：nocolor protection（CK），color protection using disodium stannous citrate and ascorbic acid（T1），and the addition of 20% white granulated sugar（T2）.Following drying，banana flour was produced and subjected toanalysesof color，flavorcompounds，andnutritional quality.【Result】Thecolor protection treatment efctively inhibited the browning of banana flour，resulting ina golden-yellow appearance.Compared with CK group， ascorbic acid content in T1 and T2 increased by 84.2% and 36.5%， respectively; total phenolic content rose by 27.47% and 12.82%;flavonoid content increased by42.33%and 37.57%；and total antioxidant capacity improved by 124.71% and （204号 41.72% ，respectively.These results indicated that the color protection treatment contributed to the preservation of key nutritionalcomponents.【Conclusion】Theuseof disodium stannous citrateandascorbicacid forcolor stabilizationcan enhancethecolorandflavorprofileofbananaflour，efectivelypreserveitsnutritionalcontent，andisapplicableforlargescale production with broad industrial potential. Keywords：banana flour; color protection treatment; flavor compounds; nutritional quality; enzymatic browning

香蕉作为我国南亚热带地区最具代表性的经济作物之一，其产量和市场规模长期位居南方四大水果之首[1]。（剩余9629字）