微波灭酶技术在食品中药加工中的应用进展  

Application of the Microwave Enzyme Inactivation in Food and Chinese Medicine Processing

作　　者：田振坤[1] 马英丽[1] 冯丽娜[1] 陈颖[1] 

机构地区：[1]黑龙江中医药大学,黑龙江哈尔滨150040

出　　处：《黑龙江医药》2011年第4期537-539,共3页Heilongjiang Medicine journal

基　　金：黑龙江省科学技术计划项目(2004G2423-00)

摘　　要：系统查阅有关微波技术在食品、中药灭酶方面的应用文献资料,认为微波灭酶技术能有效使酶灭活、提高干燥速率,降低水分的活度、加热均匀、具有快速、高效、安全、节能等特点。本文主要介绍了微波技术对酶钝化作用的研究进展及其相关机理,并阐述了微波技术对食品、药品储藏,提高食品、药品品质,质量的实际应用意义。Through references and materials regards to the microwave technology in food and application of Enzyme Inactivation by Chinese medicine,it can be concluded that the microwave technology can improve the drying rate and reduce the water activity.It is also characterized by its homogeneous heating.This technology works rapidly,efficiently and safely.It is worth of great meaning for applying this technology in food and medicine storage,food preservation and improvement of the quality of food.The inactivation of enzymes By Microwave Technology and their mechanisms are introduced in this article.

关 键 词：综述 微波灭酶 食品 中药 

分 类 号：R283[医药卫生—中药学]