| 抑制荸荠中多酚氧化酶活性的研究 |
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| 引用本文： | 黄丽卿,肖金兰,余奇飞.抑制荸荠中多酚氧化酶活性的研究[J].农产品加工．学刊,2012(10):54-55,58. |
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| 作者姓名： | 黄丽卿 肖金兰 余奇飞 |
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| 作者单位： | 漳州职业技术学院食品与生物工程系 |
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| 摘 要： | 通过单因素及多因素试验,探讨抑制荸荠中多酚氧化酶活性的效果。L_9(3~3)正交试验结果表明:柠檬酸预煮液的质量分数0.5%,预煮温度100℃,预煮时间5 min为最优预煮条件。
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| 关 键 词： | 荸荠 多酚氧化酶 预煮条件 褐变 |
Inhibiting the Polyphenol Oxidase Activity in Water-chestnut |
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| HUANG Li-qing,XIAO Jin-lan,YU Qi-fei.Inhibiting the Polyphenol Oxidase Activity in Water-chestnut[J].Nongchanpin Jlagong.Xuekan,2012(10):54-55,58. |
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| Authors: | HUANG Li-qing XIAO Jin-lan YU Qi-fei |
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| Institution: | (Department of Food and Biological Engineering,Zhangzhou Institute of Technology,Zhangzhou,Fujian 363000,China) |
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| Abstract: | Through the single factor and multiple factors experiments,the effect of inhibiting on the polyphenol oxidase activity in water-chestnut is studied.By using L_9(3~3) orthogonal experiments,the results show that the citric acid solution with concentration of 0.5%,temperature 100℃,the blanching time 5 min are the optimal blanching conditions. |
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| Keywords: | water-chestnut polyphenol oxidase blanching conditions browning |
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