超高压处理对酥梨浊汁多酚氧化酶活性和色差的影响  

Effect of ultra-high pressure treatment on polyphenol oxidase and color in crisp pear cloudy juice

作　　者：刘树兴[1] 魏送送[1] 常大伟[1] 

机构地区：[1]陕西科技大学生命科学与工程学院,陕西西安710021

出　　处：《陕西科技大学学报（自然科学版）》2014年第3期93-96,共4页Journal of Shaanxi University of Science & Technology

基　　金：陕西省科技厅科研计划项目(2012JQ3013)

摘　　要：通过单因素及正交组合实验设计研究了超高压压力、温度以及保压时间对酥梨浊汁多酚氧化酶和色差的影响.结果表明各因素对多酚氧化酶和色差的影响顺序均为超高压压力>温度>保压时间,得出超高压处理的条件为超高压压力400 MPa、温度40℃和保压时间10min.该条件下酥梨浊汁的色差和多酚氧化酶剩余酶活分别为1.44和34.20%.The influences of ultra-high pressure,temperature and the time on the color and polyphenol oxidase（PPO）in crisp pear cloudy juice were investigated by single factor and orthogonal experiments.The impact order of ultra-high pressure technique on the PPO and color were as follows：the pressuretemperaturethe time.The optimal parameters were as follows：high pressure was 400 MPa,temperature was 40 ℃ and the time was 10min.The color and PPO residual activity of pear cloudy juice were 1.44and 34.20% respectively in these conditions.

关 键 词：超高压 梨浊汁 多酚氧化酶 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]