高压二氧化碳技术对叶绿素酶活性的影响研究  

Effect of High Pressure Carbon Dioxide on Chlorophyllase Activity

作　　者：黄持都[1] 胡小松[1] 廖小军[1] 江英[2] 孙志健[1] 吴继红[1,2] 

机构地区：[1]中国农业大学食品科学与营养工程学院,农业部果蔬加工重点开放实验室果蔬加工教育部工程研究中心,北京100083 [2]石河子大学农产品加工与贮藏重点实验室,新疆石河子832003

出　　处：《中国食品学报》2010年第1期55-60,共6页Journal of Chinese Institute Of Food Science and Technology

基　　金：“十一五”科技部支撑计划(2006BAD05A04)

摘　　要：高压二氧化碳(High Pressure Carbon Dioxide,HPCD)技术是一种新型的非热加工技术,对食品中的微生物和内源酶有很好的杀灭效果及钝化作用。为研究此技术对酶活的影响,以叶绿素酶为研究对象,在不同温度、压强和时间条件下进行HPCD处理,测定酶活的变化,并分析55℃、30 MPa、不同处理时间条件下叶绿素酶活的恢复情况。试验结果表明:较高的温度、压强及较长的处理时间能够产生较好的钝酶效果,55℃、30 MPa处理45 min,叶绿素酶活下降94%;同时,HPCD钝化酶存在一定的可逆性,不同处理时间条件下,叶绿素酶活的恢复程度差异较大。本文可为叶绿素含量丰富的果蔬加工制品品质控制以及新型的护绿技术提供试验依据。As a novel non-thermal process technique, the High Pressure carbon Dioxide （HPCD） technique have high inactivation and sterilization effects on the microorganism and inner enzymes in food. In order to study on the effect of this technique on enzyme activity this paper was focus on chlorophyllase, by means of different pressures temperatures and action time, and the chlorophyllase activity was studied, and the main results were indicated that chlorophyllase activity had deceased to 6% by HPCD treatments at 30 MPa with 55 ℃ for 45 rain. The higher temperatures and pressures, the more effective on inactivation on enzymes. The result was also showed that the inactivation existed some reversibility. After treatments, chlorophyllase activity was recovered partly at room temperature storage and its degree of recovery has a large difference with different treatment time. The experimental conclusion supplied good references to open up a novel technology on chlorophyll preservation in fruits and vegetables products.

关 键 词：高压二氧化碳技术 叶绿素酶 钝化 

分 类 号：S572[农业科学—烟草工业]