农产品加工·学刊（下）
農產品加工·學刊（下）
농산품가공·학간（하）
Academic Periodical of Farm Products Processing
2014年
10期
5-8
,共4页
韩春然%吕海秀%俞晓芸
韓春然%呂海秀%俞曉蕓
한춘연%려해수%유효예
蓝莓汁%热烫%多酚氧化酶%贮藏
藍莓汁%熱燙%多酚氧化酶%貯藏
람매즙%열탕%다분양화매%저장
blueberry juice%blanching%polyphenol oxidase (PPO)%storage
采用热烫的方法，研究贮藏期间多酚氧化酶（PPO）活性对主要蓝莓汁品质的影响。贮藏期间果汁中的总糖、总酸、总酚含量均有所降低，褐变度随贮藏时间的延长而增大。 PPO活性与总酚含量、褐变度显著相关。
採用熱燙的方法，研究貯藏期間多酚氧化酶（PPO）活性對主要藍莓汁品質的影響。貯藏期間果汁中的總糖、總痠、總酚含量均有所降低，褐變度隨貯藏時間的延長而增大。 PPO活性與總酚含量、褐變度顯著相關。
채용열탕적방법，연구저장기간다분양화매（PPO）활성대주요람매즙품질적영향。저장기간과즙중적총당、총산、총분함량균유소강저，갈변도수저장시간적연장이증대。 PPO활성여총분함량、갈변도현저상관。
The method of heat, effects enzymatic browning polyphenol oxidase (PPO) activity on the quality of blueberry juice during storage. The total sugar, total acid and total phenol content are reduced during storage. The browning is increased during storage. A significantly correlation between PPO activity with total phenolic (TP) content and browning is established.
