臭氧处理对猕猴桃汁酶活性的影响

Effect of Ozone Treatments on the Enzymatic Activities of Kiwi-fruit Juice

为探明臭氧处理对猕猴桃汁酶活性的影响,对不同条件臭氧处理后猕猴桃汁中的主要酶活进行了比较研究。试验结果表明,随着臭氧质量浓度和猕猴桃汁温度的升高,POD、PPO、CAT、SOD酶的活性都受到了显著抑制。高于或低于猕猴桃汁自然pH都会使果汁中这4种酶的活性受到较大抑制。在臭氧质量浓度为0.6 g/L,果汁温度为35℃,猕猴桃汁自然pH时,臭氧处理可抑制果汁中PPO酶的活性,防止氧化褐变。

In order to study the effect of ozone treatrnent on the enzymatic activities of kiwi-fi＇uit juice, the enzymatic activities of kiwifi＇uit juice treated by ozone were compared. The results showed that, as the ascending of ozone concentration and kiwi-fruit juice temperature, the enzymatic activities of PPO, POD, CAT and SOD was inhibited remarkably. Higher or lower the original pH value of kiwifruit juice being, the enzymatic activities would be inhibited greatly. In consideration of all the factors, the optimal conditions of ozone treatment were as follows： ozone concentration was 0.6 g/L, juice temperature was 35 ℃, the original pH. Under the conditions, ozone treatment could inhibit the activity of PPO enzyme and prevent the kiwifiuit juice oxidation and browning.