微波烫漂对青花椒酶活性与品质的影响

The Effect of Microwave Blanching on Enzyme Activity and Quality of Zanthoxylum schinifolium

本研究的目的是确定不同功率微波烫漂对青花椒酶活性与感官品质的影响。结果显示:合理的微波烫漂条件能提升青花椒感官品质,有较好的灭酶效果,过度的微波烫漂则使青花椒产生褐变和水分损失等不良影响。以不影响青花椒品质为前提,微波功率420 W,烫漂40 s灭酶效果较好,多酚氧化酶相对酶活为32.79%,过氧化物酶相对酶活为40.61%。

The purpose of this study was to determine the microwave blanching effects of different power on the enzyme activity and sensory quality of Zanthoxylum schinifolium. The results showed that reasonable microwave blanching enhanced the sensory quality of Z. schinifolium, and had a good effect of enzyme suppression;Excessive microwave blanching led to negative results such as brown stain and water loss to Z. schinifolium. To keep the quality of Z. schinifolium, the effect was relatively better by use of the microwave power of 400 W,and the blanching time of 40 s, and the relative enzyme activity of polyphenol oxidase and peroxidase was 52.73% and 62.82% respectively.