莲藕中多酚氧化酶主要特性及护色的研究

Studies on polyphenol Oxidase Main Chracters in Lotus Root and Prevention of Discoloration

研究了莲藕组织中多酚氧化酶的最佳ｐＨ值，最适温度等主要特性，并设计了两组莲藕护色的实验方案。根据人群感官评定结果，找到了莲藕护色的最佳配方。

In this paper,some main chracters of polyphenol Ocidase in lotus root tissue such as the optimum temperature and PH value were studied, and two group experiments to prevent discoloration were tried. According to the result of popular sensory evaluation, the best formulation to prevent discoloration has been found out.