热烫处理对南瓜叶化学成分及色泽的影响  

Effect of Blanching on Chemical Composition and Color of Pumpkin Leaves

作　　者：余翔[1] 苗修港 张贝贝[1] 马正强[1] 张京芳[1] 

机构地区：[1]西北农林科技大学林学院,陕西杨凌712100

出　　处：《食品科学》2016年第7期44-49,共6页Food Science

基　　金：国家林业公益性行业科研专项(201304811)

摘　　要：为探明热烫处理过程中南瓜叶的品质变化,研究了蒸汽热烫、微波热烫及热水热烫对南瓜叶中VC、可溶性蛋白、叶绿素及草酸含量、过氧化物酶(peroxidase,POD)活性及色泽的影响。结果表明:3种热烫方法对南瓜叶POD活性均有明显的抑制作用,蒸汽热烫可在60 s内使POD残余酶活力降低至7.10%,热水热烫对POD活性的抑制作用受温度影响较大,在95℃以上即对POD活性有明显抑制作用,此温度条件下热烫60 s,POD残余酶活力可降至4.85%;于微波功率480 W条件下热烫50 s,南瓜叶POD残余酶活力降至5.05%;经热水热烫的南瓜叶VC、可溶性蛋白含量最高,其次是微波烫漂,蒸汽热烫的最低;热水热烫的南瓜叶草酸含量亦较低,且L*值最大而a*值最小,即热水热烫的南瓜叶色泽最优。热水热烫是南瓜叶最适宜的热烫方式,其最适宜的烫漂条件为95℃、60 s。The effect of three different blanching methods including microwave, steam and hot water treatments on the quality of pumpkin leaves was studied by analyzing peroxidase（POD） activity, the contents of vitamin C, soluble protein and oxalic acid, and color. Results showed that POD activity was obviously inhibited by all three blanching methods. The relative residual POD activity was decrea sed to 7.10% after 60 s of steam blanching. The hot-water blanching showed that POD activity was influenced more obviously by blanching temperature, which was significantly inhibited at 95 ℃ and decreased to 4.85% after treatment at this temperature for 60 s. Relative residual POD activity of pumpkin leaves fell to 5.05% after microwave blanching at 480 W for 50 s. Hot water blanching retained the highest contents of vitamin C and soluble protein, followed by microwave blanching and steam blanching. Lower content of oxalic acid, maximum value of L＊ and minimum value of a＊, confirming the best color of pumpkin leaves, were obtained by hot water blanching. Hot water blanching for 60 s at 95 ℃ is the most appropriate way for pumpkin leaves. These results can lay a technical basis for deep processing and utilization of pumpkin leaves.

关 键 词：南瓜叶 热水热烫 微波热烫 蒸汽热烫 

分 类 号：TS255.36[轻工技术与工程—农产品加工及贮藏工程]