摘要
本试验以各种蔬菜：菠菜、芹菜、花菜、芦笋、土豆、大头菜、蒜苗中的过氧化物酶活性为研究对象：在不同温度下进行烫漂处理后其ＰＯＤ活力具有再生现象，于是确定在９５°Ｃ下烫漂得到不同蔬菜的最佳烫漂时间分别为菠菜１ｍｉｎ，蒜苗２．５ｍｉｎ，芹菜３ｍｉｎ，芦笋４ｍｉｎ，青菜１．５ｍｉｎ，大头菜１．５ｍｉｎ，花菜２．５ｍｉｎ，土豆３ｍｉｎ；还进一步比较研究了添加柠檬酸、Ｎａ＿２ＣＯ＿３、ＣｕＳＯ＿４等化学药品对蔬菜烫漂处理中ＰＯＤ活性的影响，结果用适宜浓度的Ｎａ＿２ＣＯ＿３（１０￣（－５）Ｍ）或ＣｕＳＯ＿４（４．０×１０￣（－４）Ｍ）溶液烫漂处理具有护色和杀酶的协同效果。
Peroxidase(POD)activity in many sorts of vegetables such as spinach,grcenvegetables ,celery ,cauliflower ,aspargus,potato ,garlic sprauts, globular rootof mustard is studied in this paper.POD activity can be recovered after bla-nching processing at definite temperature. The required durations(min)ofblanching for various vegetables in water of 95℃ is as follows : spinach 1 min,garlic sprauts 2.5 min,celery 3 min, asparagws 4 min,green vegetables 1.5min, globular root of mustard 1.5 min, cauliflower 2. 5 min,potato 3 minrespectively .In the meantimc, the affects on the POD activity and colorprotection were also developed by adding citric acid,in comparison with thoseof the Na_2CO_3, CuSO_4.A proper concentration additives Na_2CO_3(10￣(-5)M)orSuSO_4(4 ×10￣(-4)M)in blanching water show that the enzyme inactivation andthe color protection are effective.
