甘薯酶促褐变安全调控研究

Control of sweet potato enzymatic browning:

利用三因子二次回归组合设计的统计方法，对控制甘薯多酚氧化酶（ＰＰＯ）活性的因素作了研究，建立了能准确反映各因子与指标间关系的回归方程，并能预示因子用量的多少对ＰＰＯ活性的影响程度与趋势。提出控制甘薯褐变的最佳配方为０．２０％的柠檬酸和０．０５％的抗坏血酸。

The control of PPO activity with three factors (sodium chloride,citric acid and vitamin C)and quadric regression combinatorial design in sweet potato were studied in this paper.The regression equation obtained from experiments can reflect the relation between factors and PPO activity.It also provides a perfect analytical method for us to determine the importance of each factor on PPO activity and the mutual effects,The optimal solvent of controlling the enzymatic browning which consist of 0.20% citric acid and 0 05% vitamin C was selected.