强脉冲磁场对草莓过氧化物酶的钝化及对草莓汁的杀菌效果研究  

Effect of high-intensity pulsed magnetic field on inactivation of strawberry peroxydase and sterilization of strawberry juice

作　　者：金江涛[1] 郑必胜[1] 肖凯军[1] 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510640

出　　处：《食品工业科技》2010年第3期99-101,105,共4页Science and Technology of Food Industry

基　　金：国家863计划项目(2007AA100405)

摘　　要：以冷冻丙酮法制备草莓过氧化物酶粗酶液。以愈创木酚、双氧水为底物,用分光光度法测定氧化产物的方法测过氧化物酶活性;以草莓汁为原料,施加强脉冲磁场进行杀菌实验。研究了磁感应强度、脉冲数对过氧化物酶活性、草莓汁中菌落总数、霉菌和酵母菌的杀灭效果。结果表明:在室温(28±1℃)下,当磁感应强度为18.9T,脉冲数为9个时,就可以把草莓过氧化物酶活性钝化到处理前的8%;当磁感应强度达到17.3T以上,脉冲数达到12个以上时,菌落总数可以降低到100cfu/mL以下,霉菌、酵母菌可以被全部杀灭,可以达到商业无菌的要求。Strawberry peroxydase （POD） was extracted with cold acetone.With spectrophotometry method and based on substrates of guaiacol and oxyful, the characteristics of strawberry POD were investigated.It was studied that inactivation of POD and sterilization effect to strawberry juice of intensity and pulsed number of magnetic field on total plate count,molds and yeasts.Results showed that when the intensity of pulsed magnetic field up to 18.9 tesla and pulses up to 9 ,the activity of strawberry POD decreased to 8% of pretreatment and when the intensity of magnetic field up to over 17.3 tesla and pulsed number up to over 12 under room temperature （ 28 ＋ 1℃）,the number of total plate count decreased to below of 100cfu/mL, molds and yeasts were killed completely and has satisfied requirements of food business.

关 键 词：强脉冲磁场 草莓过氧化物酶 草莓汁 钝化 杀菌 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]