响应面法优化鲜切牛蒡射频钝酶工艺研究  

Optimization of Radio Frequency Blunt Enzyme Process of Fresh-Cut Burdock by Response Surface Methodology

作　　者：朱永全 胡昕迪 滕聪 许璐靖 刘金阁 王紫印 张见 李莹[2] ZHU Yong-quan;HU Xin-di;TENG Cong;XU Lu-jing;LIU Jin-ge;WANG Zi-yin;ZHANG Jian;LI Ying(School of Ocean Food and Biological Engineering,Jiangsu Ocean University,Lianyungang 222023,China;Institute of Agro-products Processing,Jiangsu Academy of Agricultural Sciences,Nanjing 210014,China;White Horse Future Food Research Institute,Nanjing 211225,China)

机构地区：[1]江苏海洋大学海洋食品与生物工程学院,江苏连云港222023 [2]江苏省农业科学院农产品加工研究所,南京210014 [3]白马未来食品研究院,南京211225

出　　处：《中国调味品》2025年第2期17-24,共8页China Condiment

基　　金：国家外国专家项目(G2022014078L);白马未来食品研究院揭榜挂帅项目(JBGS-2021-004)。

摘　　要：目的:降低鲜切牛蒡的相对酶活。方法:以鲜切牛蒡为原材料,进行射频灭酶,研究极板间距、样品高度和电导率对灭酶效果、色泽和微观结构的影响。结果:利用响应面分析法确定射频灭酶的最佳工艺参数为极板间距90 mm、样品高度74 mm、电导率0.14 s/m,实际可降低121.24%相对酶活。结论:电导率在0.1 s/m左右时,极板间距越低,样品高度越高,升温速率越快。样品经过射频处理有效降低了多酚氧化酶活性,抑制了鲜切牛蒡酶促褐变,优化工艺能够表现出较小的细胞损伤。Objective:To reduce the relative enzyme activity of fresh-cut burdock.Method:Fresh-cut burdock is used as the raw material for radio frequency enzyme inactivation.The effects of electrode spacing,sample height and conductivity on enzyme inactivation effect,color and microstructure are studied.Results:The optimal process parameters of radio frequency enzyme inactivation are determined by response surface analysis method as follows:electrode spacing is 90 mm,sample height is 74 mm,and conductivity is 0.14 s/m,which can actually reduce the relative enzyme activity by 121.24%.Conclusion:When the conductivity is around 0.1 s/m,the lower the electrode spacing,the higher the sample height,and the faster the heating rate.The radio frequency treatment of the sample effectively reduces the activity of polyphenol oxidase and inhibits the enzymatic browning of fresh-cut burdock.The optimized process shows less cell damage.

关 键 词：射频 多酚氧化酶 鲜切牛蒡 酶促褐变 

分 类 号：TS255.36[轻工技术与工程—农产品加工及贮藏工程]