微波处理钝化紫薯中POD/PPO酶的研究

Effects of microwave treatment on the POD and PPO activity of purple potato

研究微波对紫薯中过氧化物酶(POD)和多酚氧化酶(PPO)活性的影响.采用Box-Behnken响应面法建立关于微波功率、微波时间和紫薯厚度因素与POD和PPO酶抑制率的二次多项数学回归模型,获得微波处理的最佳条件.实验结果表明,微波处理最佳工艺条件为微波功率300W、微波时间30s和紫薯片厚度0.2cm.在最佳条件下微波处理后,POD酶和PPO酶的酶活性抑制率分别达到98.92%和96.25%,微波处理可有效降低和钝化紫薯POD和PPO酶的活性,POD酶和PPO酶抑制率随着微波功率和时间的增加而显著降低.

The effects of microwave treatment on the POD and PPO activity of purple potato were investigated.In order to obtain optimal microwave treatment conditions for blanching purple potato,Box-Behnken response surface methodology was used to construct a quadratic regression model describing the effects of factors（microwave power and treatment time and purple potato thickness）on the residual activity of POD and PPO in purple potato.The results show that the optimum technological parameters were microwave power of 300 Wand treatment time of 30 sand purple potato thickness of 0.2cm.The inhibition rates of POD and PPO at the optimum technological parameters condition were 98.92% and96.25%,respectively.Microwave treatment can effectively deactivate the activity of potato POD and PPO.The inhibition rate of POD and PPO in purple potato increased with the microwave power and processing time.