Effects of combined inhibitors on anti-browning of apple juice

Three inhibitors were selected(phytic acid,NaCl and oxalic acid) to study the effects on PPO and anti-browning effects on the fresh and storage apple juice.The result showed that three inhibitors on the ability to inhibit PPO showed the concentration-dependence and inhibition mechanism was irreversible; The ability of anti-browning of three inhibitors in apple juice: 0.025 mol·L-1 oxalic acid(87.39%)0.004 mol·L-1 phytic acid(85.31%)0.017 mol·L-1 NaCl(52.78%);By orthogonal experiments,the browning inhibition rate of the two optimum compound inhibitors reached 90.00%,92.39%;During the storage of 90 days,the best anti-browning effect is 0.006 mol·L-1 phytic acid +0.050 mol·L-1 NaCl+0.030 mol·L-1 oxalic acid,reaching 84.68%.