基于长货架期的菊芋泡菜多酚氧化酶特性及护色效果研究

菊芋在加工过程中容易发生酶褐变,影响菊芋的质量。本实验研究了温度、p H对菊芋中PPO（多酚氧化酶）活性的影响,以及不同泡制盐量、包装材料以及抑制剂对褐变的影响。结果表明,菊芋中多酚氧化酶活性最适温度35⁴0℃,最适p H为7;当温度≥90℃时,菊芋多酚氧化酶几乎失活。用质量分数为0.1%L-cys、0.15%柠檬酸、0.2%Na SO3、0.1%VC、0.15%EDTA配成的复合护色液作为护色剂,采用7%的盐水泡制以及高阻隔复合透明包装材料EVOH为包装材料,在35℃温度下1个月的贮藏期内菊芋泡菜的酶相对活性显著降低（p<0.01）,保持了菊芋泡菜的色泽与脆度（p>0.05）。 

Study on characterization of polyphenol oxidase and anti-browning measure for a long-shelf-life Jerusalem Artichoke Pickles

Enzymatic browning normally occurs during procession of Jerusalem Artichoke Pickles and its quality was affected.In this study, the effect of temperature, p H on PPO ( Polyphend oxidase) activity and different salinity cook, packaging materials, and anti- browning were investigated. The results showed that PPO activity in Jerusalem Artichoke Pickles was the highest at 35 ~ 40℃ and p H7, and the temperature was higher than 90℃, the PPO of Jerusalem artichoke was almost inactivation.When Jerusalem artichoke pickles were soaked in mixed solution 0.1%L- cys, 0.15% Citric acid, 0.2% Na SO3, 0.1% VC, 0.15% EDTA, at 7% salt, 35℃ and EVOH as packaging materials, the enzyme activity was significantly decreased ( p < 0.01) , the color and brittlement ( p > 0.05) of Jerusalem artichoke pickle was good.