浑浊苹果汁加工中苹果PPO热失活条件研究.pdfVIP

饮料技术 浑浊苹果汁加工中苹果PPO 热失活条件的研究 赵光远 王璋 许时婴 (江南大学食品学院 无锡 ·214036) 摘要：研究了热处理苹果汁（加或不加防褐变剂）、苹果浆使其中的 PPO 完全及部分失活所需要 的温度和时间。结果为：在90℃处理苹果汁15s 可使其中的PPO 完全失活，而对于苹果浆则需要 90℃处理20s 以上。加了防褐变剂的苹果汁经90℃处理10s 可使其中的PPO 完全失活；此外，经 80℃处理30s 以上虽不能使其中的PPO 完全失活，但添加的防褐变剂及果汁自身的pH 值可抑制 残余的PPO 从而防止酶促褐变的发生。70℃处理苹果汁40s 不能防止其中的酶促褐变。 关键词：多酚氧化酶；酶促褐变；热灭活；浑浊苹果汁 中图分类号：TS275.5 文献标识码：A 文章编号：1005-9989(2003)07-0084-04 Study on the heating-inactivation parameters of PPO in apple during the processing of cloudy apple juice ZHAO Guang-yuan WANG Zhang XU Shi-ying (School of Food Science,Southern Yangtze University, Wuxi, 214036) Abstract: The heating-treatment parameters of apple juice ,containing anti-browning reagent or not, apple puree for completely or partly inactivating the polyphenoloxidase(PPO) in them were studied .When apple juice was heated at 90℃ for 15s,the PPO in it was completely inactivated and for apple puree more than 20s was necessary. When apple juice including anti-browning reagent was heated at 90℃ for 10s,the PPO in it was completely inactivated. In addition, though apple juice including anti-browning reagent was heated at 80℃ for more than 30s the PPO in it was not completely inactivated ,the enzymatic browning in it would not occur due to the anti-browning reagent and low pH of apple juice. Heating apple juice at 70℃for 40s could not avoid enzymatic browning in it. Key words: polyphenoloxidase (PPO); enzymatic browning; heating-inactivation; cloudy apple juice 0 前言 酚氧化酶(PPO) 的抑制有浓度依赖性，添加量大不但 多酚氧化酶(E.C.1.10.3.1 )参与苹果的酶促褐变 不经济而且会改变苹果汁的天然风味，添加量小则 早已得到证实，人们也研究了各种方法来抑制苹果 酶促褐变会在添加后过很短时间重新发生。热处理 多酚氧化酶的活性以生产出高质量的浑