茄子盐渍过程中多酚氧化酶活性动态研究

食品科学 ›› 2003, Vol. 24 ›› Issue (11): 51-53.

茄子盐渍过程中多酚氧化酶活性动态研究

周洪波, 余华, 何龙海, 袁永成, 邹善智

四川省出入境检验检疫局，成都大学生物工程系

出版日期:2003-11-15 发布日期:2011-12-13

Dynamic Study on potyphenol Activity of Eggplant During Brining

ZHOU Hong-Bo, YU Hua, HE Long-Hai, YUAN Yong-Cheng, ZOU Shan-Zhi

1. Sichuang Province Extry-exit Inspection & Quarantine Bureau;2.Department ofBioengineering, Chengdu University

Online:2003-11-15 Published:2011-12-13

摘要/Abstract

摘要： 本文研究了茄子盐渍过程中的PPO活性动态变化规律,以明确茄子盐渍不同阶段盐、水、酸迁移速度与PPO活性的关系。结果表明:在盐渍茄子过程中酸迁移速度对其PPO活性起决定性作用。盐渍第1d较以后盐渍过程更重要,必须采取适宜措施尽可能使盐渍第1d的含酸量、含盐量、含水量发生大幅度变化,从而抑制PPO活性。pH是造成盐渍茄子不同品质的主要原因。

关键词: 盐渍茄子, PPO活性, 动态研究

Abstract: Dynamic change regularity of the activity of polyphenol oxidase on eggplant had been studied in this paper so thatthe relationship about the moving speed of salt,water,acid and the activity of polyphenol oxidase was made cleared.The resultsshowed that the moving speed of acid was decisive factor and pH was the major factor causing different qualities.The first dayresult was more important than other days.

Key words: salinized eggplant, the activity of polyphenol oxidase, dynamic study

周洪波, 余华, 何龙海, 袁永成, 邹善智. 茄子盐渍过程中多酚氧化酶活性动态研究[J]. 食品科学, 2003, 24(11): 51-53.

ZHOU Hong-Bo, YU Hua, HE Long-Hai, YUAN Yong-Cheng, ZOU Shan-Zhi. Dynamic Study on potyphenol Activity of Eggplant During Brining[J]. FOOD SCIENCE, 2003, 24(11): 51-53.

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