摘要
通过水浴、蒸汽、微波3种烫漂方式处理新鲜菊苣茎,钝化多酚氧化酶(PPO),为提高干燥菊苣茎中绿原酸含量提供依据。烫漂处理后立即测定菊苣茎PPO相对活性,同时测定经烫漂处理后再经空气干燥茎中绿原酸含量,分析二者之间的相关性;测定不进行烫漂处理直接进行空气干燥的菊苣茎在干燥过程中PPO相对活性和绿原酸含量的变化。结果表明:空气干燥过程中,PPO始终保持一定的相对活性(≥20.02%);水浴、蒸汽和微波烫漂处理可有效抑制PPO相对活性,且在以上3种处理方式中绿原酸含量与PPO相对活性均呈显著负相关(P<0.05);4种方法处理后风干茎中绿原酸的含量依次为:直接空气干燥<水浴烫漂后干燥<蒸汽烫漂后干燥<微波烫漂后干燥。在实验条件下,微波(600 W)烫漂鲜茎样品4.67 min时,风干菊苣茎中绿原酸含量(8.11 mg/g)最高,与鲜茎相比只降低16.82%,是直接空气干燥茎中绿原酸含量的2.17倍。
The fresh stems of Cichorium intybus L. were blanched and then shade-dried under indoor conditions. Three blanching treatments including water bath heating, steaming and microwave heating were evaluated for inactivating polyphenol oxidase(PPO) and increasing chlorogenic acid content in the dried leaves. The PPO activity was assayed immediately after each blanching treatment and the chlorogenic acid content was determined after subsequent drying. Moreover, the correlation between both parameters was analyzed and their changes during direct drying of the stems without pre-blanching treatment were examined. The results showed that the relative activity of PPO remained at more than 20.02% of the original level during the air drying process. All water bathing, steaming and microwave blanching could inhibit the PPO activity effectively, which was significantly negatively correlated with the chlorogenic acid content(P < 0.05). The highest chlorogenic acid content in dried stems was obtained by microwave blanching and then drying, followed in decreasing order by steaming and then drying, water bathing and then drying, and direct drying. The dried stems with microwave(600 W) blanching for 4.67 min had the highest content(8.11 mg/g) of chlorogenic acid, indicating a 16.82% decrease compared to the fresh stems and a 2.17-fold increase over that of the directly dried stems.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2014年第22期78-83,共6页
Food Science
基金
吉林省教育厅高校科研春苗人才培育计划项目(201447)
吉林省科技发展计划青年科研基金项目(20100144)
国家级大学生创新创业训练计划项目(201210193011)
吉林农业大学大学生科技创新基金项目(2013ZR0507
2012ZR0504)
关键词
菊苣
茎
多酚氧化酶
钝化处理
绿原酸
Cichorium intybus L.
stem
polyphenol oxidase
inactivation
chlorogenic acid
