文献类型：期刊文献

中文题名：新鲜菊芋预处理工艺条件研究

英文题名：Study on Pretreatment Conditions of Fresh Jerusalem Artichoke

作者：贾若凌[1]

第一作者：贾若凌

机构：[1]新乡学院化学与化工学院

第一机构：新乡学院化学化工学院

年份：2011

卷号：28

期号：6

起止页码：519-520

中文期刊名：新乡学院学报

语种：中文

中文关键词：菊芋;多酚氧化酶;预处理

外文关键词：Jerusalem artichoke; phlyphenol oxidase; pretreatment

摘要：由于菊芋中含有多酚类物质和多酚氧化酶,容易受到机械力或与空气中的氧作用发生褐变现象,影响高纯度菊糖的品质.实验以PPO的活性作为指标,考查了温度、维生素C的含量及pH值对PPO钝化的影响,确定温度100℃热烫4 min,加入护色剂0.5%的维生素C溶液2 mL,pH值是8为菊芋最佳的预处理条件,可有效抑制PPO的活性,防止褐变现象。
Jerusalem artichoke is vulnerable to the mechanical force or effect of oxygen in the air and browning,because polyphenols and polyphenol oxidase are contained in it.This will affects the quality of high purity inulin.The experiment takes PPO activity as index,investigates the affects of temperature and content of vitamin C,and the influence of pH on PPO passivation.The results confirm that the optimal pretreatment conditions to jerusalem artichoke are 4 minutes blanching at 100 ℃,2 mL vitamin C containing 0.5% colour fixative and pH=8.It could inhibit the activity of PPO and prevent browning under such conditions..