文献类型：期刊文献

中文题名：高温短时蒸汽漂烫对鲜玛咖过氧化物酶活性的影响

英文题名：Effect of High-Temperature,Short-Time Steam Blanching(HTSTSB) on Peroxidase Activity of Maca

作者：徐涓[1,2] 张弘[1] 孙彦琳[2] 周梅村[2] 郑华[1] 李坤[1] 涂行浩[1]

第一作者：徐涓

机构：[1]中国林业科学研究院资源昆虫研究所,国家林业局特色森林资源工程技术研究中心;[2]昆明理工大学化学工程学院

年份：2013

卷号：34

期号：2

起止页码：31-35

中文期刊名：食品科学

外文期刊名：Food Science

收录：CSTPCD;;Scopus;北大核心:【北大核心2011】；CSCD:【CSCD2013_2014】；

基金：国家林业公益性行业科研专项(201004028)

语种：中文

中文关键词：玛咖;高温短时蒸汽漂烫;过氧化物酶;响应曲面

外文关键词：maca; high-temperature, short-time steam blanching; peroxidase; response surface methodology

分类号：TS201.1;TS255.3

摘要：为探索高温蒸汽漂烫对鲜玛咖过氧化物酶(POD)钝化的最佳工艺参数,解决鲜玛咖加工中的褐变问题,采用响应面分析法建立处理时间、蒸汽温度和载物量对POD相对酶活影响的二次多元回归数学模型。结果表明:鲜玛咖的最佳漂烫条件处理时间54s、蒸汽温度130℃、载物量170g时,POD相对酶活为4.90%;未处理鲜玛咖破碎放置7d后,褐变变化率为52.66%,芥子油苷、水溶性生物碱、VC和总酚的损失率分别为45.68%、13.71%、20.27%和15.13%,而经高温蒸汽漂烫的鲜玛咖褐变变化率仅为8.56%,与未处理的样品相比,芥子油苷、水溶性生物碱、VC和总酚的损失率分别为23.46%、11.29%、6.76%和10.26%。表明在响应曲面法(RSM)优化条件下,鲜玛咖经高温蒸汽漂烫处理后,其褐变可得到有效控制,营养成分得到很好的保留。
Optimum HTSTSB （high-temperature, short-time steam blanching） conditions for the inactivation of peroxidase （POD） in maca are reported in this study. A multiple quadratic regression model for relative POD activity as a function of treatment time, steam temperature and material loading was established in order to optimize these variables by response surface analysis. The optimum HTSTSB conditions were fottnd to be 54 s, 130 ~C mad 170 g for treatment time, steam temperature and material loading, respectively. After the optinaized HTSTSB treatment, the relative POD activity in maca was 4.9%. After 7 d of storage, the browning rate of unblanched maca juice was 52.7% compared to only 8.56% for HTSTSB-treated maca juice. In addition, the loss rates of glucosinolates, alkaloid, vitamin C and total phenols were 45.68%, 13.71%, 20.27% and 15.13% for unblanched maca juice and 23.46%, 11.29%, 6.76% and 10.26% for HTSTSB-treated macajuice, respectively. These results suggest that browning can be effectively prevented by the optimized HTSTSB treatment in maca juice, and thus nutrients can be well preserved.