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高压二氧化碳(High Pressure Carbon Dioxide,HPCD)技术是一种新型的非热加工技术,对食品中的微生物和内源酶有很好的杀灭效果及钝化作用。为研究此技术对酶活的影响,以叶绿素酶为研究对象,在不同温度、压强和时间条件下进行HPCD处理,测定酶活的变化,并分析55℃、30 MPa、不同处理时间条件下叶绿素酶活的恢复情况。试验结果表明:较高的温度、压强及较长的处理时间能够产生较好的钝酶效果,55℃、30 MPa处理45 min,叶绿素酶活下降94%;同时,HPCD钝化酶存在一定的可逆性,不同处理时间条件下,叶绿素酶活的恢复程度差异较大。本文可为叶绿素含量丰富的果蔬加工制品品质控制以及新型的护绿技术提供试验依据。
High Pressure Carbon Dioxide (HPCD) technology is a new type of non-thermal processing technology, which has good killing effect and passivation on microorganisms and endogenous enzymes in foods. In order to study the effect of this technology on the activity of the enzyme, chlorophyll was used as the research object, under the condition of different temperature, pressure and time, the HPCD treatment was carried out to measure the change of the enzyme activity. The change of chlorophyll Recovery of enzyme activity. The results showed that the higher temperature, pressure and longer treatment time could produce better inactivation effect. Under the conditions of 55 ℃ and 30 MPa for 45 min, the chlorophyll activity decreased by 94%. At the same time, Reversible, different treatment time conditions, the degree of recovery of chlorophyll activity is quite different. This article can provide experimental basis for quality control of fruits and vegetables processed products rich in chlorophyll content and new green-protection technology.