摘要
采用SPSS软件分析鸡腿菇贮藏过程中褐变与多酚氧化酶(PPO)、过氧化物酶(POD)活性变化的关系,用抗坏血酸(VC)、亚硫酸钠和柠檬酸分别处理鸡腿菇,试图找到减轻鸡腿菇褐变的方法。结果表明:鸡腿菇在贮藏过程中褐变度逐渐增大,POD活性呈先上升后下降的趋势,其褐变度与PPO活性显著相关,均趋于上升,PPO活性的变化是引起鸡腿菇酶促褐变的主要原因;VC、亚硫酸钠和柠檬酸三种处理均可不同程度地减轻鸡腿菇的褐变度,其中0.15～0.2mmol/L的柠檬酸处理效果最好,其次是亚硫酸钠和VC。
The relationship between browning and activities of PPO（polyphenol oxidase） and POD（peroxidase） of storage of Coprinus comatus was firstly studied by software SPSS. At the same time, Coprinus comatus was respectively disposed by Vc,sodium sulfite and citric acid in order to alleviate browning.The results showed that degree of browning gradually increased, activity of POD rise first and then dropped during the storage of Coprinus comatus.lt indicated that degree of browning was remarkably correlative with activities of PPO and both increased. Coprinus comatus browning mainly arose from activity change of PPO.Vc, sodium sulfite and citric acid can lighten Coprinus comatus browning in some degree,0.15-0.2mmol/L of citric acid is the best,next is sodium sulfite and Vc.
出处
《食品工业科技》
CAS
CSCD
北大核心
2009年第2期84-86,共3页
Science and Technology of Food Industry
基金
国家自然基金资助项目(30773158)
关键词
鸡腿菇
褐变
多酚氧化酶
过氧化物酶
Coprinus comatus
browning
poiyphenol oxidase
peroxidase
