摘要
运用二元二次通用旋转组合设计方法研究了高压脉冲电场(PEF)的场强和时间对采后洋葱的超氧化物歧化酶(SOD)、多酚氧化酶(PPO)、抗坏血酸(VC)和总黄酮等抗氧化指标的影响,得出了抗氧化综合指标Y和各个因素间的回归方程,确定了当场强为7.02kV·cm^(-1),时间为215s时作用的效果最好。场强和时间对于抗氧化指标的影响均为极显著(p<0.01),场强的影响大于时间。同时结果表明高压脉冲电场处理能够较好的保持洋葱采后的贮藏品质,减缓洋葱VC和总黄酮的降解速度,提高贮藏过程中SOD的活性,一定程度上抑制了洋葱的褐化,提高了洋葱贮藏品质。
By means of quadratic general rotational combination design, the effect of high intensity pulsed electric field strength and operation time on antioxidant substances of onion was investigated experimentally. A quadric regression ＇equation between antioxidant substances index Y and factors was established, and the optimum combination of parameters values was obtained subsequently. The results showed that the two factors had significant influence on antioxidant substances （p〈0.01）, and the influence of field strength was more than that of operation time. The optimum parameters values are 7.12 kV/cm of field strength and 215 s of operation time respectively. The results showed that PEF could restrain the degradation of VC and total flavone, enhance the SOD activities, inhibit the enzymatic browning of onion to a certain extent, and well keep the quality of post harvest onion storage.
出处
《食品工业》
北大核心
2011年第12期59-62,共4页
The Food Industry
关键词
高压脉冲电场
洋葱
抗氧化物质
high intensity pulsed electric field
onion
antioxidant substances
