摘要
以怀枝荔枝为研究对象,研究了几种预处理方法对荔枝果肉中多酚氧化酶(PPO)和过氧化物酶(POD)活性的影响。结果表明,1mmol/L的谷胱甘肽溶液浸泡降低了PPO和POD活性,但并未使其失活;同样浓度的谷胱甘肽溶液和抗坏血酸溶液真空浸泡(真空度为0.08MPa)也不能使PPO和POD失活;90℃热烫3min以上可以使POD失活;采用0.3%的抗坏血酸溶液在90℃热烫3min以上可以使PPO失活,通过对热烫后冻干荔枝的色泽和脆度测定,确定最佳预处理条件为0.3%的抗坏血酸溶液90℃热烫5min。
The effect of several pretreatments on polyphenol oxidase （ PPO） and peroxidase （ POD） activity were studied for Huaizhi lychee. PPO and POD activity were decreased after being immersed in 1mmol /L glutathione solution but the treatment had no effect on PPO and POD inactivity.After being immersed in 1mmol /L glutathione solution and ascorbic acid solution in vacuum condition （ 0.08MPa ） ,PPO and POD activity were also not passivated.The treatment of blanching at 90℃ for over 3min could result in POD passivation. The treatment of blanching in 0.3% ascorbic acid solution at 90℃ for over 3min could lead to passivation of PPO. The optimal blanching time was 5min by considering the results of color and crispness of freeze dried lychees.
出处
《食品工业科技》
CAS
CSCD
北大核心
2013年第3期70-73,共4页
Science and Technology of Food Industry
基金
现代农业产业技术体系建设专项资金(CARS-33-20)
国家自然科学基金项目(31201399)
国家自然科学基金项目(U1204332)
