CAJ | 학술논문

由于菊芋中含有多酚类物质和多酚氧化酶,容易受到机械力或与空气中的氧作用发生褐变现象,影响高纯度菊糖的品质.实验以PPO的活性作为指标,考查了温度、维生素C的含量及pH值对PPO钝化的影响,确定温度100℃热烫4min,加入护色剂0.5%的维生素C溶液2mL,pH值是8为菊芋最佳的预处理条件,可有效抑制PPO的活性,防止褐变现象。
유우국우중함유다분류물질화다분양화매,용역수도궤계력혹여공기중적양작용발생갈변현상,영향고순도국당적품질.실험이PPO적활성작위지표,고사료온도、유생소C적함량급pH치대PPO둔화적영향,학정온도100℃열탕4min,가입호색제0.5%적유생소C용액2mL,pH치시8위국우최가적예처리조건,가유효억제PPO적활성,방지갈변현상。
Jerusalem artichoke is vulnerable to the mechanical force or effect of oxygen in the air and browning,because polyphenols and polyphenol oxidase are contained in it.This will affects the quality of high purity inulin.The experiment takes PPO activity as index,investigates the affects of temperature and content of vitamin C,and the influence of pH on PPO passivation.The results confirm that the optimal pretreatment conditions to jerusalem artichoke are 4 minutes blanching at 100 ℃,2 mL vitamin C containing 0.5% colour fixative and pH=8.It could inhibit the activity of PPO and prevent browning under such conditions..