高温短时蒸汽处理对玛咖黑芥子酶活性及品质的影响  

Effects of High Temperature-Short Time Steam Blanching(HTSTSB) on Myrosinase Activity and Nutrients of Maca

作　　者：涂行浩[1] 郑华[1] 张弘[1] 甘瑾[1] 张雯雯[1] 李坤[1] 徐涓[1] 

机构地区：[1]中国林业科学研究院资源昆虫研究所/国家林业局特色森林资源工程技术研究中心,昆明650224

出　　处：《中国农业科学》2012年第21期4447-4456,共10页Scientia Agricultura Sinica

基　　金：国家林业公益性行业科研专项(201004028)

摘　　要：【目的】为了提高玛咖贮藏和加工后芥子油苷的含量及改善品质,探讨高温蒸汽烫漂在玛咖块根黑芥子酶钝化上的应用效果。【方法】通过单因素试验考察蒸汽压力、蒸汽处理时间和载料量3个主要因素对玛咖块根黑芥子酶活性及芥子油苷含量的影响,在单因素试验的基础上,以黑芥子酶活性以及芥子油苷含量为响应值,进行Box-Behnken中心组合试验。【结果】利用响应曲面法分析优化最佳蒸汽处理工艺条件为:蒸汽压力0.35 MPa,蒸汽处理时间50 s,载料量为240 g,在此条件下玛咖块根黑芥子酶相对酶活性降低到1.96%,且保留的芥子油苷含量达到0.98%。在达到烫漂终点的要求下,高温短时蒸汽处理的最佳工艺与热水烫漂、微波烫漂相比,营养成分保留较多。【结论】高温短时蒸汽处理能有效钝化玛咖块根黑芥子酶活性,且处理后感官品质较佳,与常规烫漂工艺相比,优势较明显。【Objective】 In order to obtain more glucosinolates and improve the quality of the maca after storage and processing, the application of high temperature-short time steam blanching （HTSTSB） on myrosinase inactivation was investigated. 【Method】Three main factors, which would influence the myrosinase activity and glucosinolates content of maca, such as steam pressure, steam processing time and material capacities, were considered in the phase of single factor tests. Based on the result, the response surface methodology （RSM） test was designed. 【Result】With the comprehensive evaluation and analysis of effects of myrosinase inactivation and glucosinolates preservation, the optimum conditions were obtained as follows： steam pressure was 0.35 MPa, steam processing time was 50 s, and the material capacity was 240 g. Under the optimal conditions, the myrosinase activity of maca was lowered to 1.96%, and the retained content of glucosinolates could reach to 0.98%. Nutrients were retained more by HTSTSB compared to hot water blanching and microwave blanching. 【Conclusion】 The myrosinase activity of maca could be effectively passivated by HTSTSB, and sensory quality was better maintained after treatment. Compared with conventional blanching, HTSTSB has a clear advantage.

关 键 词：玛咖 高温短时蒸汽 黑芥子酶 芥子油苷 

分 类 号：Q946[生物学—植物学]