| 莲藕贮藏中褐变度及多酚氧化酶活性的初步研究 |
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| 引用本文： | 王清章,刘怀超.莲藕贮藏中褐变度及多酚氧化酶活性的初步研究[J].中国蔬菜,1997,1(3):2-0. |
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| 作者姓名： | 王清章 刘怀超 |
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| 作者单位： | 华中农业大学食品科学系; |
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| 摘 要： | 研究了不同温度、不同莲藕状态、不同褐变抑制剂处理对莲藕褐变度及多酚氧化酶活性的影响。实验结果表明，低温、节藕、抗坏血酸（０．２５％）＋柠檬酸（０．２％）和ＮａＨＳＯ３（０．０５％）＋柠檬酸（０．２％），莲藕褐变最轻。多酚氧化酶活性随时间的延长而减弱
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| 关 键 词： | 莲藕 贮藏 褐变（度） 多酚氧化酶 |
| 收稿时间： | 1900-01-01; |
Study on Browning Degree (B. D) and Polyphenoloxidase (P. P. O) Activity of Lotus Rhizome during the Storage |
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| Wang Qingzhang,Liu Huaichao,Sun Jie.Study on Browning Degree (B. D) and Polyphenoloxidase (P. P. O) Activity of Lotus Rhizome during the Storage[J].China Vegetables,1997,1(3):2-0. |
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| Authors: | Wang Qingzhang Liu Huaichao Sun Jie |
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| Institution: | Department of Food Sciences and Technology Huazhong Agriculture University; Wuhan 430070 |
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| Abstract: | Effects of different conditions of lotus rhizome states,inhibitor and temperature on lotus rhizome's B. D. and P. P. O. activity were investigated. Results show that B. D. of lotus rhizome was the lowest under the conditions of low temperature,lotus rhizome with ends cut,0.25% (w/v) ascorbic acid or 0.05% (w/v) sodium sulfite mixed with 0.2% (w/v) citric acid. The P. P. O. activity was weakened with the storage time. |
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| Keywords: | Lotus rhizome Storage Browning degree Polyphenoloxidase activity |
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