超声波处理鲜切马铃薯片对多酚氧化酶活性的影响

The Effect of Ultrasonic Treatment on Polyphenol Oxidase Activity of Fresh-Cut Potato Chips

以马铃薯为研究对象,采用超声波技术对鲜切马铃薯片进行处理,以多酚氧化酶为考察指标,采用单因素试验和响应面试验优化超声功率、超声时间、超声温度,选出最佳处理条件组合。结果表明,鲜切马铃薯片的最佳超声处理条件为超声功率420 W、超声时间20 min、超声温度10℃、多酚氧化酶活性139.32 U·g^(-1)。由此可见,适当的超声波处理可以显著降低鲜切马铃薯多酚氧化酶的活性,从而显著抑制氧化程度。

The potato was used for the study.The fresh-cut potato chips were treated by ultrasonic technology,and polyphenol oxidase was used as the index to select the best treatment conditions.Single factor test and response surface test were used to optimize the ultrasonic power,ultrasonic time and ultrasonic temperature to obtain the influence of polyphenol oxidase on fresh-cut potato.The results showed that the optimal ultrasonic treatment conditions of fresh-cut potato chips were as follows:ultrasonic power 420 W,ultrasonic time 20 min,ultrasonic temperature 10℃,polyphenol oxidase activity 139.32 U·g^(-1).In conclusion,appropriate ultrasonic treatment can significantly reduce the polyphenol oxidase activity of fresh-cut potato,thus significantly inhibiting the degree of oxidation.