摘要
本文研究了在室温下,采用不同处理压力和时间对核桃雄花序体内的多酚氧化酶和过氧化物酶的活性影响,并研究了对其体内Vc、叶绿素、可溶性蛋白质的含量的影响。结论表明,采用500MPa、15 min的超高压处理后,可有效的抑制核桃雄花序体内多酚氧化酶和过氧化物酶的活性,防止其在采摘后迅速褐变、衰老。而且最大程度的保留了其体内的主要营养成分及色泽。并为核桃雄花序加工和产品开发提供了依据。
The effect of ultra high pressure treatment （100--600 MPa）and treatment time（10---30 min） on peroxidase and polyphenol oxidase activity and contents of Vc, chlorophyll and soluble protein of.luglans regia L flowers were studied. Results showed that residual enzyme activity of POD and OPP were decreased obviously under 500 MPa for 15 min, preventing its browning effectively during storage and maximum while retaining the main nutrition, Vc and color. This research provided the basis for the development and utilization ofJuglans regia L. flowers.
出处
《现代食品科技》
EI
CAS
北大核心
2013年第4期745-748,共4页
Modern Food Science and Technology
关键词
超高压
核桃雄花序
酶活力
ultra high pressure
juglans regia L. flowers
enzymes activity
