高温短时蒸汽漂烫对鲜玛咖过氧化物酶活性的影响

食品科学 ›› 2013, Vol. 34 ›› Issue (2): 31-35.

高温短时蒸汽漂烫对鲜玛咖过氧化物酶活性的影响

徐涓¹,张弘¹,孙彦琳²,周梅村³,郑华¹,李坤¹,涂行浩¹

1. 中国林业科学研究院资源昆虫研究所
2. 昆明理工大学
3. 昆明理工大学化学工程学院

收稿日期:2012-06-20 修回日期:2012-12-17 出版日期:2013-01-25 发布日期:2013-01-15
通讯作者: 张弘 E-mail:kmzhhong@163.com
基金资助:
国家林业公益性行业科研专项

Effects of High Temperature Short Time Steam Blanching(HTSTSB) on POD Activity of Maca

Received:2012-06-20 Revised:2012-12-17 Online:2013-01-25 Published:2013-01-15
Contact: Zhang Hong E-mail:kmzhhong@163.com

摘要/Abstract

摘要： 为探索高温蒸汽漂烫对鲜玛咖POD酶钝化的最佳工艺参数，解决鲜玛咖加工中的褐变问题，本实验采用响应面分析法建立处理时间、蒸汽压力和载物量对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、蒸汽压力0.3MPa、载物量170g，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。

Abstract: In order to explore the optimum parameters of HTSTSB on passivating POD of maca, and solve the browning of maca in processing, response surface methodology(RSM) was employed to construct a quadratic regression model describing the effects of treatment time, steam pressure and spheroniser load on the relative activity of POD in maca. The optimization results showed that the optimum conditions were 0.3MPa of steam pressure and 170g of spheroniser load for 54s, relative activity of POD in maca was 4.9%. After 7 d, the browning rate of unhandled maca was 52.66%, the loss rate of glucosinolates, alkaloid, VC and total phenols were 45.68%, 13.71%, 20.27% and 15.13%.However, at high temperature and steam blanching, the browning rate of maca was only 8.56%, the loss rate of glucosinolates, alkaloid, VC and total phenols were 23.46%、11.29%、6.76% and 10.26%. It showed that the browning of maca could be effectively controlled, the nutrients could be well preserved.

徐涓张弘孙彦琳周梅村郑华李坤涂行浩. 高温短时蒸汽漂烫对鲜玛咖过氧化物酶活性的影响[J]. 食品科学, 2013, 34(2): 31-35.