超声波辅热联合抗坏血酸对胡萝卜钝酶效果的影响  

Effect of Ultrasonic-Assisted Blanching Combined with Ascorbic Acid on the Inactivation of Browning-Related Enzymes in Carrot

作　　者：周新丽[1] 张宵敏 戴澄[1] ZHOU Xinli;ZHANG Xiaomin;DAI Cheng(School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China)

机构地区：[1]上海理工大学医疗器械与食品学院,上海200093

出　　处：《食品科学》2017年第12期157-163,共7页Food Science

基　　金：国家自然科学基金面上项目(51376132)

摘　　要：利用超声波辅热联合抗坏血酸(ultrasonic-assisted blanching combined with ascorbic acid,UBA)的方法对胡萝卜进行预处理。以过氧化物酶和多酚氧化酶为灭酶指标,通过单因素试验以及响应面分析法得出UBA预处理的最佳作用参数;比较UBA预处理、漂烫预处理以及抗坏血酸浸泡预处理对胡萝卜品质的影响。预处理工艺优化结果为超声波功率强度0.29 W/m L、作用时间3 min、作用温度60℃、抗坏血酸质量分数1%;相较于其他的预处理方法,UBA预处理在保证灭酶效果的基础上不仅能显著提高胡萝卜样品中的VC含量,还能最大程度地维持胡萝卜细胞的原有结构,是一种温和且高效的预处理方式。Ultrasound-assisted blanching combined with ascorbic acid(UBA)was applied in the pretreatment of carrots forthe purpose of inhibiting enzymatic browning in this study.The optimization of processing parameters for the inactivationof peroxidase(POD)and polyphenol oxidase(PPO)was done by the combined use of one-factor-at-a-time method andresponse surface methodology.The combined method was compared with individual blanching and ascorbic acid soakingin terms of their effect on carrot quality.The optimized processing parameters were0.29W/mL,3min,60℃and1%for ultrasonic power density,irradiation time,temperature and ascorbic acid concentration,respectively.In addition toensuring the inactivation of both enzymes,UBA treatment was able to greatly increase ascorbic acid content in carrot whilemaximally maintaining the integrity of the cell structure than could the separate treatments.Hence,UBA was a mild andefficient pretreatment method.

关 键 词：超声波 抗坏血酸 预处理 漂烫 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]