微波处理对甜玉米中碳水化合物的影响.PDF

第32卷 第6期 制 冷 学 报 Vol.32,No.6 2011年12月 Journal of Refrigeration December. 2011 文章编号：0253-4339(2011)06-0074-05 DOI编码：10.3969/j.issn. 0253-4339. 2011. 06. 074 微波处理对甜玉米中碳水化合物的影响 王春辉 刘 松 钱文文 李 洁 严守雷 王清章 (华中农业大学食品科技学院 武汉 430070) 摘 要 试验研究了经过微波处理的甜玉米以聚乙烯袋包装后在2℃下冷藏，其碳水化合物含量及其与调控糖分合成相关酶 活性的变化。试验结果表明：经微波处理的甜玉米贮藏15天后，呼吸强度比对照组低25%以上，但含水量与对照组相比没 有明显的差异；微波处理样品的可溶性糖含量比对照组高29.47%，还原糖含量比对照组高19.32%，淀粉含量比对照组低 10.97%；微波处理还促进了甜玉米中蔗糖磷酸合成酶和磷酸酯酶在贮藏后期的活性，有效延缓了甜玉米贮藏期间糖分的散 失。 关键词 食品包装与贮藏；甜玉米；微波；糖分；淀粉 中图分类号：TS205.9; S379 文献标识码：A Effects of Microwave on Carbohydrate of Postharvest Sweet Corn Wang Chunhui Liu Song Qian Wenwen Li Jie Yan Shoulei Wang Qingzhang (College of Food Science and Technology, Huazhong Agricultural University, Wuhan,430070, China) Abstract Effects of treatment with microwave on carbohydrate content and regulation of sugar synthesis enzyme activity of sweet corn were studied. Sweet corn was packaged with polyethylene films after treatment with microwave and stored at 2℃. The results showed that after being processed by microwave the respiration rate of sweet corn was decreased almost 25%, but the moisture content has no significant differences compared with control group. After being stored for 15 days, the soluble sugar content, reducing sugar content and starch content in microwave treatment samples was 29.47% higher, 19.32% higher and 10.97% lower respectively than that in control group. The microwave also promotes the activity of sucrose phosphate synthase and phosphatase in the late storage, and effectively delays the sugar loss during sweet corn storage. Keywords Food package and preservation; Sweet Corn; Mic