摘要
以新鲜苹果为原料,观察不同微波预处理条件对苹果汁褐变指数、总酚、多酚氧化酶活性、可溶性醌以及抗氧化性等指标的影响,采用主成分分析(PCA)对苹果汁各项指标进行分析。结果表明:微波预处理能够显著抑制苹果汁褐变,降低多酚氧化酶酶活,提高苹果汁总酚含量及抗氧化能力(P<0.05)。经主成分分析,微波条件800 W,140 s效果最佳。该条件下,苹果汁褐变指数、多酚氧化酶活性及可溶性醌含量分别为空白组30.1%,32.5%和17.3%,而总酚含量为空白组的2.2倍,说明微波预处理是一种有潜力的苹果汁加工方式。
In this paper,we used fresh apples as raw materials,and observed different effects on the indexes of them caused by different pretreatment of microwave,which include the browning index of apple juice,the total phenolic,the content of soluble quinone,the activity of polyphenol oxidase and the properties of antioxidants.We also analyzed our apple juice by principal components analysis(PCA).The results showed that pretreatment of microwave can significantly inhibit the browning of fruit juice,reduce the activity of polyphenol oxidase and increase the amount of total phenol and the ability of antioxidant of apple juice(P<0.05).By PCA,we concluded that the best condition of microwave pretreatment is 800 W,140 s.In that condition,the browning index of apple juice,the activity of polyphenol oxidase and the content of soluble quinone is 30.1%,32.5%and 17.3%respectively,while the total phenolic it contains is 2.2 times as much as before pretreated.Thus,we demonstrated that microwave pretreatment is a potential approach for apple juice processing.
作者
张婷婷
蒲云峰
刘懿
叶兴乾
刘东红
Zhang Tingting;Pu Yunfeng;Liu Yi;Xe Xingqian;Liu Donghong(College of Biosystems Engineering and Food Science,Zhejiang University,Hangzhou 310058;Fuli Institute of Food Science,Zhejiang University,Hangzhou 310058)
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2020年第8期168-175,共8页
Journal of Chinese Institute Of Food Science and Technology
基金
国家重点研发计划项目(2016YFD0400301)
浙江省重点研发计划项目(2017C02015)。
关键词
苹果汁
微波
多酚氧化酶
褐变
多酚
主成分分析
apple juice
microwave
polyphenol oxidase
browning
polyphenols
principal components analysis
