安徽工程大学学报2016，Vol.31Issue(2)：16-20,5.
微波处理钝化紫薯中POD/PPO 酶的研究
Effects of microwave treatment on the POD and PPO activity of purple potato
摘要
Abstract
The effects of microwave treatment on the POD and PPO activity of purple potato were investi-gated.In order to obtain optimal microwave treatment conditions for blanching purple potato,Box-Be-hnken response surface methodology was used to construct a quadratic regression model describing the effects of factors (microwave power and treatment time and purple potato thickness)on the residual ac-tivity of POD and PPO in purple potato.The results show that the optimum technological parameters were microwave power of 300 W and treatment time of 30s and purple potato thickness of 0.2 cm.The in-hibition rates of POD and PPO at the optimum technological parameters condition were 98.92% and 96. 25%,respectively.Microwave treatment can effectively deactivate the activity of potato POD and PPO. The inhibition rate of POD and PPO in purple potato increased with the microwave power and processing time.关键词
紫薯/微波/过氧化物酶/多酚氧化酶/活性Key words
purple potato/microwave/POD/PPO/activity分类
轻工纺织引用本文复制引用
王顺民,李勇,张宁..微波处理钝化紫薯中POD/PPO 酶的研究[J].安徽工程大学学报,2016,31(2):16-20,5.基金项目
芜湖科技局科技惠农重点计划基金资助项目(2014HM24) （2014HM24）
