摘要
以新鲜苹果为原料,以传统热灭酶工艺为对照,测定苹果汁褐变指数、总酚、多酚氧化酶活性、可溶性醌、pH、抗坏血酸含量以及抗氧化性等指标,采用高效液相色谱测定果汁中酚类化合物的含量,并用扫描电子显微镜和透射电子显微镜观察果肉微观结构,研究微波预处理对果汁褐变及品质的影响。研究结果表明,在微波功率800 W,处理时间140 s条件下显著抑制果汁褐变,降低多酚氧化酶酶活,提高苹果汁的总酚含量、抗氧化能力以及稳定性(P<0.05),这是一种有潜力的苹果汁加工方式。
The effects of microwave apple whole fruit pretreatment on browning and quality of apple juice were investigated in this paper,compared with traditional enzyme inactivation process.The browning index,total phenolic and polyphenol oxidase activity,soluble quinone,pH,ascorbic acid content and antioxidant activity of apple juice were analyzed.Phenolic compounds were quantified using high performance liquid chromatography.The microstructure of the apple flesh was observed using scanning electron microscopy and transmission electron microscopy.The results indicated that with the microwave power of 800 W and time of 140 s,microwave preprocess can significantly retard the browning,increase the total phenol content,antioxidant capacity and stability of apple Juice(P<0.05).Microwave process pretreatment is a potential approach for apple juice processing.
作者
张婷婷
蒲云峰
侯福荣
刘懿
叶兴乾
刘东红
Zhang Tingting;Pu Yunfeng;Hou Furong;Liu Yi;Ye Xingqian;Liu Donghong(College of Biosystems Engineering and Food Science,Zhejiang University,Hangzhou 310058;Fuli Institute of Food Science,Zhejiang University,Hangzhou 310058)
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2020年第5期166-173,共8页
Journal of Chinese Institute Of Food Science and Technology
基金
国家重点研发计划项目(2016YFD0400301)
浙江省重点研发计划项目(2017C02015)。
关键词
苹果汁
微波
多酚氧化酶
褐变
稳定性
apple juice
microwave
polyphenol oxidase
browning
stability
