高密度二氧化碳技术对哈密瓜汁中多酚氧化酶的钝化效果研究  

Research on the inactivation of polyphenol oxidase in cloudy hami melon juice with dense phase carbon dioxide

作　　者：肖建[1] 张静[1] 孟艳霞[1] 宋丽军[1] 陈计峦[1] 

机构地区：[1]新疆石河子大学食品学院,石河子832003

出　　处：《食品科技》2009年第5期42-45,63,共5页Food Science and Technology

基　　金：教育部重点课题(207137);兵团博士资金(2007jc04)

摘　　要：应用高密度二氧化碳技术处理哈密瓜汁,实验结果表明,较高的压强、较长的处理时间能使多酚氧化酶的活力进一步降低,实验数据遵循一级反应动力学。同时,进一步研究了高密度二氧化碳处理后,在4℃条件下贮藏4周,哈密瓜汁中多酚氧化酶的活性的变化。Treated with dense phase carbon dioxide（DPCD）, could cause inactivation of polyphenol oxidase in cloudy hami melon juice at different degree. The result of the experiment indicated that higher pressure and longer treatment time caused more inactivation of PPO. The experimental data followed first-order reaction kinetics. Meanwhile, the change of polyphenol oxidase activity of hami melon juice which treated with dense phase carbon dioxide was investigated during storage, at 4 ℃ for 4 weeks.

关 键 词：多酚氧化酶 哈密瓜汁 高密度二氧化碳 钝化效果 

分 类 号：TS201.25[轻工技术与工程—食品科学]