响应面法优化微波钝化玛咖黑芥子酶活

doi:10.7506/spkx1002-6630-201204025

食品科学 ›› 2012, Vol. 33 ›› Issue (4): 122-127.doi: 10.7506/spkx1002-6630-201204025

响应面法优化微波钝化玛咖黑芥子酶活

涂行浩，张弘，郑华，甘瑾，徐珑峰，李坤

中国林业科学研究院资源昆虫研究所，国家林业局资源昆虫培育与利用重点实验室

出版日期:2012-02-25 发布日期:2012-02-14
基金资助:
国家林业公益性行业科研专项(201004028)

Optimization of Microwave Inactivation of Myrosinase Activity in Maca by Response Surface Methodology

TU Xing-hao，ZHANG Hong，ZHENG Hua，GAN Jin，XU Long-feng，LI Kun

Key Laboratory of Cultivation and Utilization of Resources Insects, State Forestry Administration, Research Institute of Resources Insects, Chinese Academy of Forestry, Kunming 650224, China

Online:2012-02-25 Published:2012-02-14

摘要/Abstract

摘要： 探讨微波处理在钝化玛咖黑芥子酶相对酶活研究中的应用。通过单因素试验考察微波强度、处理时间以及料液比3个主要因素对玛咖黑芥子酶相对酶活和芥子油苷的影响。以黑芥子酶相对酶活为响应值，进行响应面分析和优化，建立微波钝化玛咖黑芥子酶相对酶活的回归模型。结果显示：在微波强度14W/g、料液比2:1(g/mL)条件下对冰鲜玛咖处理60s，玛咖黑芥子酶相对酶活几乎完全丧失。与传统热水烫漂相比，在有效钝化黑芥子酶相对酶活的前提下，玛咖芥子油苷损失率下降28%，VC损失率下降21%，蛋白质含量无显著变化。

关键词: 玛咖, 微波钝化, 黑芥子酶, 烫漂, 芥子油苷

Abstract: The purpose of the present study was to explore the application of microwave to inactivate myrosinase in maca. One-factor-at-a-time experiments were carried out to investigate the effects of microwave intensity, treatment time and material-to-liquid ratio on the residual activity of myrosinase and glucosinolate content. Response surface methodology was employed to optimize the operating parameters based on the residual activity of myrosinase. A regression model that describes the residual activity of myrosinase as a function of the operating parameters was established. The results showed that myrosinase in maca almost lost all of its activity under the conditions: microwave intensity 14 W/g, material-to-liquid ratio 2:1, and treatment tine 60 s. In addition to effectively inactivating myrosinase, the microwave treatment resulted in a decrease of 28% and 21% in glucosinolate and VC contents, respectively compared with the traditional hot water blanching time, but had little effect on protein content.

Key words: maca, microwave inactivation, myrosinase, blanching, glucosinolates, response surface methodology (RSM)

中图分类号:

涂行浩，张弘，郑华，甘瑾，徐珑峰，李坤. 响应面法优化微波钝化玛咖黑芥子酶活[J]. 食品科学, 2012, 33(4): 122-127.

TU Xing-hao，ZHANG Hong，ZHENG Hua，GAN Jin，XU Long-feng，LI Kun. Optimization of Microwave Inactivation of Myrosinase Activity in Maca by Response Surface Methodology[J]. FOOD SCIENCE, 2012, 33(4): 122-127.

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响应面法优化微波钝化玛咖黑芥子酶活

Optimization of Microwave Inactivation of Myrosinase Activity in Maca by Response Surface Methodology

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