高压二氧化碳对西瓜汁中过氧化物酶钝化动力学的研究

Inactivation of peroxidase in watermelon juice by high pressure carbon dioxide

为了延长西瓜汁的货架期,研究高压二氧化碳处理对西瓜汁中过氧化物酶(peroxidase,POD)的钝化效果。研究以热处理为对照,比较不同高压二氧化碳处理温度和压强对其POD活性残存率的影响。采用二段式模型模拟POD的钝化效果(R2>0.975),证明西瓜汁中POD存在敏感型和稳定型两部分。通过动力学分析考察两种类型POD对温度和压强的敏感性,确认高压二氧化碳处理温度、压力、时间、pH和CO2等因素共同导致了POD活性的降低。高压二氧化碳处理比热处理可以更加有效钝化西瓜汁中POD,有助于延长西瓜汁的货架期。

The effect of high pressure carbon dioxide（HPCD） on peroxidase（POD） activity in watermelon juice was evaluated to extent its shelf-life with the thermal treatments as a control.The experimental plots were well fit by the two-fraction model （R2 〉 0.975）, suggested that the POD in the watermelon juice included labile and stable fractions.The two fractions had the different sensitivity to the temperature and pressure by the kinetics analysis. Moreover, it was concluded that the combined effects of temperature, pressure,treatment time, pH, and CO2 were suggested as the cause of POD inactivation.Consequently, HPCD treatment showed a great capacity to inactive POD of watermelon juice than the thermal treatment, being an option to extend its shelf-life.