摘要
将新鲜香椿于0、5、10℃及20℃系列温度下贮藏,定期取样,测定香椿中的多酚类物质的含量,并对与多酚含量变化密切相关的酶类-多酚氧化酶(PPO)、过氧化物酶(POD)的酶活变化趋势进行考察。结果显示,各贮藏温度下,香椿中的多酚含量随着贮藏时间的延长呈现先上升后下降的趋势,而多酚氧化酶的酶活也呈现先上升后下降趋势,过氧化物酶的酶活则呈现出持续上升的趋势。同时发现贮藏于0℃下的香椿贮藏时间最长,生理变化最为缓慢,且其中多酚含量及多酚氧化酶(PPO)、过氧化物酶(POD)酶活变化最为平缓,可以确定香椿最宜存放于0℃条件下。
Fresh Chinese Toons were stored at 0, 5, 10 ℃ and 20 ℃ respectively. The contents of polyphenol and the activities of the related enzymes in the samples were determinded periodically during storage. The analytical results showed that the contents of polyphenol in Chinese Toons first increased, and then decreased as the storage time being prolonged. The activities of PPO increased at first, and then decreased when the storage time was prolonged. The tendency of activities of POD kept increasing continuously. And the storage time of Chinese Toons stored at 0 ℃ was found to be the longest and the physiological change was the slowest. The changes of the contents of polyphenol and the activities of PPO and POD of Chinese Toons stored at 0 ℃ were also the slowest. The best storage temperature of Chinese Toons should be 0 ℃.
出处
《食品科技》
CAS
北大核心
2010年第2期24-28,共5页
Food Science and Technology
基金
国家自然科学基金项目(30771510)
