冬枣果实过氧化物酶酶学特性分析

以冬枣(Zizyphus jujuba Mill.)果实为材料,研究了枣果实过氧化物酶(Peroxidase,POD)的酶学特性,并探讨了不同抑制剂和激活剂对POD活性的影响,为冬枣的加工与贮藏等过程中防止酶促褐变提供参考和理论依据。结果表明:冬枣枣皮POD活性是枣肉POD活性的10倍,枣果实POD的最适反应温度为40℃,最佳反应底物(愈创木酚)浓度为0.0002mol/L,最大反应速度为Vmax=2.86U/min,米氏常数Km=0.2516mol/L。在0～2.0mmol/L浓度范围内,抑制剂对POD抑制作用为:抗坏血酸>L-半胱氨酸>柠檬酸>EDTA。在0～20.0mmol/L浓度范围内,激活剂对POD激活作用为:FeCl3>CuCl2>吐温-20。     

大麦和麦芽中的过氧化物酶

介绍了国内外大麦和麦芽中过氧化物酶的研究状况 ,简述了该酶的测定方法、性质、在制麦过程中变化及其对啤酒风味影响     

板栗果实过氧化物酶与多酚氧化酶特性的研究

针对板栗加工过程中的褐变问题,研究了沸水浴,PH值,缓冲液,维生素C、二硫苏糖醇等不同处理对板栗果实过氧化物酶和多酚氧化酶活性的影响。     

几种蔬菜烫漂后过氧化物酶活性的测定

几种蔬菜烫漂后过氧化物酶活性的测定程宏侯金铎刘浪（吉林职业师范学院，长春，１３００５２）０前言烫漂是许多速冻蔬菜生产时的一个必不可少的工艺环节，它关系着速冻蔬菜的质量。烫漂的主要目的之一是破坏蔬菜中酶类的活性，使蔬菜在冻藏中其营养价值及原来具有的感官...     

甜菜自交系过氧化物酶同工酶酶谱分析

不同甜菜品种的自交系都具有各自的酶谱,而且经多代套罩自交纯化的品种酶谱相对整齐一致。可利用同工酶分析鉴定甜菜自交系的纯度,来提高育种效率。     

切割果蔬的微生物及其生物控制

切割果蔬由于其食用方便、营养丰富、清沽卫生等特点近年来受到人们的广泛关注。然而，实际生产中的许多问题，如褐变、失色、脱水、微生物污染等限制了切割果蔬加工业的进一步发展。微生物是影响切割果蔬质置与安全的重要冈素。本文分析了切割果蔬中微生物的来源、构成、生物膜形成以及切割果蔬生产过程对微生物的影响。同时对微生物的快速检测技术和切割果蔬的生物控制方法进行了综述，以期对切割果蔬加工业提供一定的理论基础。     

天然保鲜剂与果蔬采后生理

针对化学保鲜剂处理的果蔬有害物质残留问题 ,文中综述了天然保鲜剂处理对果蔬采后品质、呼吸系统物质以及过氧化物和采后腐烂等方面的影响。     

Advances in Edible Coatings for Fresh Fruits and Vegetables: A Review

Edible coatings are an environmentally friendly technology that is applied on many products to control moisture transfer, gas exchange or oxidation processes. Edible coatings can provide an additional protective coating to produce and can also give the same effect as modified atmosphere storage in modifying internal gas composition. One major advantage of using edible films and coatings is that several active ingredients can be incorporated into the polymer matrix and consumed with the food, thus enhancing safety or even nutritional and sensory attributes. But, in some cases, edible coatings were not successful. The success of edible coatings for fresh products totally depends on the control of internal gas composition. Quality criteria for fruits and vegetables coated with edible films must be determined carefully and the quality parameters must be monitored throughout the storage period. Color change, firmness loss, ethanol fermentation, decay ratio and weight loss of edible film coated fruits need to be monitored. This review discusses the use of different edible coatings (polysaccharides, proteins, lipids and composite) as carriers of functional ingredients on fresh fruits and vegetables to maximize their quality and shelf life. This also includes the recent advances in the incorporation of antimicrobials, texture enhancers and nutraceuticals to improve quality and functionality of fresh-cut fruits. Sensory implications, regulatory status and future trends are also reviewed.     

鲜切果蔬安全及质量控制研究进展

鲜切果蔬是近年来国际上流行的新型食品,具有新鲜、营养、方便、无公害等特点。本文根据鲜切果蔬的加工特性,研究了其在生产流程中的潜在危害,并对国内外有关鲜切果蔬质量安全的防控措施进行了综述。     

臭氧在果蔬贮藏保鲜上的应用

臭氧是一种强氧化剂,具有广谱、高效的杀菌作用,介绍了臭氧的理化性质和产生方法、臭氧对果蔬的保鲜机理如杀菌、诱导抗病性、降解有害气体以及在果蔬上的保鲜效果。     

果蔬中外泌体样纳米颗粒的分离、表征和应用研究进展

果蔬中的外泌体样纳米颗粒（exosome-like nanoparticles，ELNs）是由果蔬细胞释放的纳米级囊泡结构，与动物的外泌体具有类似的超微结构，但其脂质、蛋白质及核酸等化学成分具有显著差异，并具有独特的生物学功能。本文综述了2013年以来数十种果蔬中ELNs的相关研究进展，对其提取方法和表征手段进行了分析，重点分析了不同植物来源的ELNs中脂质、蛋白质和核酸类化学成分的组成差异，并对ELNs的潜在生理活性和载体功能进行了探讨，可为果蔬中ELNs的相关研究提供借鉴和启示。     

果蔬最少加工处理

ＭＰ果蔬是新兴的果蔬加工方法,具有新鲜、营养、方便等特点。市场前景广阔。本文介绍了国内外ＭＰ果蔬生产的现状,加工的基本原理,加工工艺以及产品质量控制,为ＭＰ果蔬研究及生产提供参考。     

果蔬褐变及其影响因素研究进展

果蔬贮藏、加工过程中的褐变包括酶促褐变和非酶褐变(Maillard反应、焦糖化反应、抗坏血酸氧化变色和多酚类氧化缩合)。发生酶促褐变必须具备酚类物质、酚酶和氧3个条件,影响因素有pH、温度和O2等。非酶褐变的影响因素因褐变类型的不同而存在差异。     

超声声学效应在果蔬酚类化合物提取中的研究进展

本文综述了应用超声声学效应提取果蔬酚类化合物的增强优势,并分析了超声声学效应可能引起酚类化合物的降解反应以及对其稳定性的影响。同时,本文介绍了目前超声辅助提取果蔬酚类化合物的商业化应用现状,为加快超声辅助技术在提取果蔬酚类化合物中的有效利用,促进该技术在食品工业领域的快速发展提供参考。     

Recent Progress of Hyperspectral Imaging on Quality and Safety Inspection of Fruits and Vegetables: A Review

Objective quality assessment and efficacious safety surveillance for agricultural and food products are inseparable from innovative techniques. Hyperspectral imaging (HSI), a rapid, nondestructive, and chemical‐free method, is now emerging as a powerful analytical tool for product inspection by simultaneously offering spatial information and spectral signals from one object. This paper focuses on recent advances and applications of HSI in detecting, classifying, and visualizing quality and safety attributes of fruits and vegetables. First, the basic principles and major instrumental components of HSI are presented. Commonly used methods for image processing, spectral pretreatment, and modeling are summarized. More importantly, morphological calibrations that are essential for nonflat objects as well as feature wavebands extraction for model simplification are provided. Second, in spite of the physical and visual attributes (size, shape, weight, color, and surface defects), applications from the last decade are reviewed specifically categorized into textural characteristics inspection, biochemical components detection, and safety features assessment. Finally, technical challenges and future trends of HSI are discussed.