微波烫漂对杏鲍菇POD酶活的影响  

Effects of Microwave Blanching Conditions on POD Activity of Pleurotus eryngii

作　　者：严启梅[1,2,3] 牛丽影[2,3] 唐明霞 王建华 李大婧[2,3] 金邦荃[1] 刘春泉[2,3] 

机构地区：[1]南京师范大学金陵女子学院,江苏南京210097 [2]江苏省农业科学院农产品加工所,江苏南京210014 [3]国家农业科技华东(江苏)创新中心-农产品加工工程技术研究中心,江苏南京210014 [4]南通市农副产品加工技术协会,江苏南通226000

出　　处：《食品科学》2012年第4期247-251,共5页Food Science

基　　金：南通市农业科学科技创新与产业化计划项目(HL2011010);江苏省农业科技自主创新资金项目(CX(11)2064)

摘　　要：研究微波烫漂对杏鲍菇POD酶的灭活效果,并与沸水和蒸汽烫漂两种常规灭酶模式效果进行比较。为获得微波烫漂的优化条件,采用响应曲面分析法建立微波功率和微波时间对POD相对酶活影响的二次多项数学回归模型。结果显示:杏鲍菇最适宜的灭酶条件为微波功率570W,微波时间59s。在此条件下处理的杏鲍菇游离氨基酸含量损失少,感官品质佳。The effects of microwave treatment on the peroxidase （POD） activity of Pleurotus eryngii were investigated and compared with those of normal blanching method, boiling water blanching and steam blanching. In order to obtain optimal microwave treatment conditions for blanching Pleurotus eryngii, response surface methodology was employed to construct a quadratic regression model describing the effects of microwave power and treatment time on the residual activity of POD in Pleurotus eryngii. The optimal conditions for inactivating POD were microwave treatment for 59 s at a 570 W power. Under these conditions, a small amount of free amino acids was lost, and the sensory quality of Pleurotus eryngii remained good.

关 键 词：杏鲍菇 烫漂 过氧化物酶 响应曲面 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]