[1]张华,董月强,李星科,等.酸性氧化电位水对鲜切莲藕保鲜的效果[J].北方园艺,2013,37(13):163-165.
　ZHANG Hua,DONG Yue-qiang,LI Xing-ke,et al.Effect of Acid Oxidation potential Water on Preservation of Fresh cut Lotus Root[J].Northern Horticulture,2013,37(13):163-165.
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酸性氧化电位水对鲜切莲藕保鲜的效果

《北方园艺》[ISSN:1001-0009/CN:23-1247/S] 卷: 第37卷 期数: 2013年13期 页码: 163-165 栏目: 出版日期: 2013-07-15
Title:
Effect of Acid Oxidation potential Water on Preservation of Fresh cut Lotus Root
文章编号:
1001-0009(2013)13-0163-03
作者:
张华; 董月强; 李星科; 纵伟; 袁博
郑州轻工业学院 食品与生物工程学院，河南 郑州 450002
Author(s):
ZHANG Hua; DONG Yue-qiang; LI Xing-ke; ZONG Wei; YUAN Bo
School of Food and Biological Engineering，Zhengzhou University of Light Industry，Zhengzhou，Henan 450002
关键词:
酸性氧化电位水; 鲜切莲藕; 多酚氧化酶; 过氧化物酶; 褐变度
Keywords:
acid oxidation potential water(AOW); fresh cut lotus root; PPO; POD; enzyme activity; degree of browning
分类号:
S 645.1
文献标志码:
A
摘要:
以鲜切莲藕为试材，采用静态和动态电位水处理，研究了酸性氧化电位水(AOW)对鲜切莲藕中酶活性以及褐变的影响。结果表明：动态AOW处理的鲜切莲藕多酚氧化酶（PPO）、过氧化物酶（POD）残存酶活分别为33%、30%，动态AOW处理能更好地抑制酶的活性；经AOW处理的鲜切莲藕贮藏1周后，PPO和POD残存酶活为45.32%、43.43%，对照组褐变度（L值）下降了35%，莲藕色泽变暗，而经AOW处理的莲藕其褐变度值几乎不变，仍高达70.16。说明AOW显著抑制了鲜切莲藕的褐变，因此AOW处理较好地保护了鲜切莲藕的色泽和品质。
Abstract:
Taking freshcut lotus root as materials,the effect of dynamic and static AOW treatment on the the activity of the enzyme and the browning of fresh cut lotus root were investigated.The results showed that the residual enzyme activity of Polyphenol oxidase(PPO) and Peroxidase (POD) were 33% and 30% by dynamic AOW treatment.The dynamic AOW treatment had a better inhibition on enzyme activity.After one week’s storage，the residual enzyme activity of PPO and POD were 45.32% and 43.43% by dynamic AOW treatment.The browning degree of the control group decreased by 35%，but the browning degree of AOW treatment was still as high as 70.16，almost not changed practically.The browning of fresh cut lotus root was significantly inhibited by AOW treatment.Therefore the AOW treatment could well protect the color and quality of the fresh cut lotus root.

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备注/Memo

第一作者简介：张华(1975-)，男，博士，副教授，现主要从事农副产品加工及方便食品等方面的研究工作。E-mail:zhh7510@126.com.

基金项目：国家“十二五”科技支撑计划资助项目（2012BAD37B07）；河南省重点科技攻关资助项目（112102110015）；河南省教育厅创新团队资助项目（2013）。
收稿日期：2013-03-04

更新日期/Last Update: 2014-08-08