漂烫对木瓜主要化学组成的影响研究

A research into blanching's effects on papaw's chemical substance

就漂烫对用于干制和鲜藏的木瓜化学组成的影响进行了研究,发现漂烫对木瓜化学物质的含量均有不同程度影响。其中亮氨酸损失最大,脯氨酸损失最小,VC、Ca、Cu等也有较大变化。过氧化物酶失活大于90％。

By studying the different effects on blanching of chemical substance, we found that among them, most of Leucine lost. Prding loss was smallest, and among amino acble ascorbic acid, calcium and copper lost in aconsiderable amount. The inactiyation of peroxidase is more than 90%.