烫漂处理对鲜藤椒PPO钝化效果和总酚含量的影响  

Influence of Heating Treatments on PPO Passivation and Total Phenols Content in Fresh Zanthoxylum armatum‘tengjiao’

作　　者：张艳 何飞 龚霞[1] 曾攀[1] 陈政[1] 吴银明[1] ZHANG Yan;HE Fei;GONG Xia;ZENG Pan;CHEN Zheng;WU Yinming(Sichuan Academy of Botanical Engineering,Neijiang 641200)

机构地区：[1]四川省植物工程研究院,内江641200

出　　处：《食品工业》2023年第8期91-95,共5页The Food Industry

基　　金：四川省省级科研院所基本科研项目(21JDKY03)。

摘　　要：为提高贮藏后藤椒中总酚含量,分别采用水浴、蒸汽、微波3种烫漂方式处理新鲜藤椒,以多酚氧化酶(PPO)相对活性、经烫漂处理后贮藏5 d的藤椒中总酚含量为指标,考察PPO钝化和总酚保留效果,分析PPO活性与贮藏后总酚含量的相关性。试验表明:3种烫漂方式均可有效钝化PPO,且藤椒总酚含量与PPO相对活性均呈显著负相关(P<0.05);贮藏后藤椒总酚含量依次为微波烫漂>蒸汽烫漂>水浴烫漂>直接贮藏(CK)。各处理中,480 W微波烫漂40.11 s时,藤椒的PPO相对活性最低(25.98%),贮藏5 d后总酚含量(73.2 mg/g)最高,是未处理直接贮藏鲜藤椒总酚含量的2.2倍。Fresh fruit of Zanthoxylum armatum‘tengjiao’was treated by water bath heating,steaming and microwave heating,based on the relative activity of polyphenol oxidase(PPO)and total phenol content after storage,the effects of PPO passivation and total phenol retention were investigated,and the correlation between PPO activity and total phenol content after storage was analyzed,so as to provide basis for increasing total phenol content in Zanthoxylum armatum‘tengjiao’after storage.The results showed that all the three methods could effectively passivate PPO,and the total phenol content was significantly negatively correlated with the relative activity of PPO(P<0.05);The total phenol content in Zanthoxylum armatum‘tengjiao’after storage was in the order of microwave heating>steaming>water bath heating>direct storage(CK).Among the treatments,the PPO activity was the lowest(25.98%)at 480 W microwave blanching for 40.11 s,and the total phenol content was the highest(73.2 mg/g)after 5 d of storage,indicating a 2.2-fold increase over that of the directly storage Zanthoxylum armatum‘tengjiao’.

关 键 词：藤椒 多酚氧化酶 钝化处理 总酚 

分 类 号：TS205[轻工技术与工程—食品科学]