| 超高压处理对核桃雄花序体内酶及主要成分的影响研究 |
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| 引用本文： | 陈发庆,王成忠,张新明. 超高压处理对核桃雄花序体内酶及主要成分的影响研究[J]. 现代食品科技, 2013, 29(4): 745-748 |
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| 作者姓名： | 陈发庆 王成忠 张新明 |
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| 作者单位： | 山东轻工业学院食品与生物工程学院;烟台职业学院食品与生化工程系;山东省食品发酵工业研究设计院 |
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| 摘 要： | 本文研究了在室温下,采用不同处理压力和时间对核桃雄花序体内的多酚氧化酶和过氧化物酶的活性影响,并研究了对其体内Vc、叶绿素、可溶性蛋白质的含量的影响。结论表明,采用500MPa、15 min的超高压处理后,可有效的抑制核桃雄花序体内多酚氧化酶和过氧化物酶的活性,防止其在采摘后迅速褐变、衰老。而且最大程度的保留了其体内的主要营养成分及色泽。并为核桃雄花序加工和产品开发提供了依据。
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| 关 键 词： | 超高压 核桃雄花序 酶活力 |
| 收稿时间： | 2012-11-28 |
Effect of High Pressure on Enzymes and Main Components in Flowers of Juglans regia L. |
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| CHEN Fa-qing,WANG Cheng-zhong and Zhang Xin-ming. Effect of High Pressure on Enzymes and Main Components in Flowers of Juglans regia L.[J]. Modern Food Science & Technology, 2013, 29(4): 745-748 |
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| Authors: | CHEN Fa-qing WANG Cheng-zhong Zhang Xin-ming |
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| Affiliation: | 1.Shandong Light Industries University,College of Food and Biological Engineering,Shandong Ji’nan 250353,China)(2.Yantai Vocational College,Department of Food and Biochemical Engineering,Shandong Yantai 264670,China)(3 Shandong Food&Fermentation Industry Research and Design Institute,Shandong Jinan 250013,China) |
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| Abstract: | he effect of ultra high pressure treatment (100~600 MPa)and treatment time(10~30 min) on peroxidase and polyphenol oxidase activity and contents of Vc, chlorophyll and soluble protein of Juglans regia L flowers were studied. Results showed that residual enzyme activity of POD and OPP were decreased obviously under 500 MPa for 15 min , preventing its browning effectively during storage and maximum while retaining the main nutrition, Vc and color. This research provided the basis for the development and utilization of Juglans regia L. flowers. |
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| Keywords: | ultra high pressure juglans regia L. flowers enzymes activity |
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