作　　者： ; ; ; ; ; ; ;

机构地区： 中南林业科技大学食品科学与工程学院

出　　处： 《食品工业科技》 2013年第13期211-214,共4页

摘　　要： 比较了CO2压力、温度和处理时间对香蕉果肉中多酚氧化酶活性的影响,并且采用二次回归正交旋转组合设计优化了高压CO2处理对香蕉果肉中多酚氧化酶的钝化条件。结果表明,影响高压CO2处理钝化香蕉果肉中多酚氧化酶活性的主次因素顺序为温度>时间>CO2压力;高压CO2处理钝化香蕉果肉中多酚氧化酶的最佳条件为温度60℃、CO2压力19MPa、处理时间50min,在此条件下,香蕉果肉中多酚氧化酶的残活力仅为0.9%。 Effect of CO2 pressure,temperature and time on activity of polyphenol oxidase were investigated, and the inactivation conditions for polyphenol oxidase of banana pulp treated by high pressure carbon dioxide were also optimized using quadratic orthogonal rotation combination design.Results showed that the influence sequence of the technological conditions on the activity of polyphenol oxidase was temperature 〉 treatment time 〉 the pressure of CO2. The optimum conditions for polyphenol oxidase inactivation of banana pulp by high pressure carbon dioxide were 19MPa at 60℃ for 50min,and the residual activity of polyphenol oxidase in optimum conditions was 0.9%.

关 键 词： 高压二氧化碳 香蕉 多酚氧化酶 钝化

领　　域： [轻工技术与工程] [轻工技术与工程]