微波处理对松花粉脂肪酶活力影响

食品科学 ›› 2012, Vol. 33 ›› Issue (17): 90-93.

微波处理对松花粉脂肪酶活力影响

傅伟昌1，杨万根2,*，李红2，林春骏2，陈俊尹2，郑思泉3

1.吉首大学林产化工工程湖南省重点实验室 2.徐州工程学院食品工程学院 3.徐州今天食品有限公司

收稿日期:2012-03-21 修回日期:2012-08-02 出版日期:2012-09-15 发布日期:2012-11-09
通讯作者: 杨万根 E-mail:yangwangen08@163.com

Effect of Microwave Treatment on Relative Activity of Lipase in Pine Pollen

Received:2012-03-21 Revised:2012-08-02 Online:2012-09-15 Published:2012-11-09
Contact: YANG Wan-Gen E-mail:yangwangen08@163.com

摘要/Abstract

摘要： 以新鲜松花粉为原料，采用单因素试验及L9(34)正交试验研究微波处理对松花粉脂肪酶灭活率及松花粉中VC保留率的影响。结果表明：微波辐射具有较好的钝化脂肪酶的作用，其钝酶效果受微波功率、微波时间以及松花粉初始水分质量分数等因素的影响。微波钝化松花粉脂肪酶的最佳条件是：松花粉初始水分质量分数14%、微波功率324.3W、微波时间2min。在此条件下处理松花粉，脂肪酶灭活率为92.4%，VC保留率为97.7%。

关键词: 松花粉, 微波, 脂肪酶, VC

Abstract: Effect of microwave treatment on the inactivation of lipase and the retention rate of vitamin C in pine pollen was explored by one-factor-at-a-time and orthogonal array design methods. The results showed that lipase was effectively inactivated by microwave radiation. The optimal conditions for inactivating lipase in pine pollen were initial water content of 14%, microwave power of 324.3 W, and microwave treatment time of 2 min. Under these conditions, the inactivation rate of lipase in pine pollen was 92.4%, and the retention rate of vitamin C was 97.7%.

Key words: pine pollen, microwave, lipase, vitamin C

中图分类号:

TS210.1

傅伟昌1，杨万根2,*，李红2，林春骏2，陈俊尹2，郑思泉3. 微波处理对松花粉脂肪酶活力影响[J]. 食品科学, 2012, 33(17): 90-93.

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