热处理对椰子水过氧化物酶和多酚氧化酶活力及色泽变化的影响

研究热处理对新鲜椰子水过氧化物酶(Peroxidase,简称POD)和多酚氧化酶(Polyphenol oxidase,简称PPO)相对酶活力和色泽变化影响,探讨椰子水酶活力与其色泽的相关性。结果表明,随着热处理温度升高或时间的延长,椰子水的POD和PPO相对酶活力均随之降低,其中90℃和95℃热处理4 min后,可分别使POD和PPO的活力降低90%以上。随着热处理温度的升高,椰子水的色泽随之加深;椰子水的PPO和POD相对酶活力与色泽加深程度呈负相关关系,且具有一定的显著性。该结果可为后续研究椰子水色变控制技术提供一定的理论基础。

The Effect Between the Relative Activity of Peroxidase and Polyphenoloxidase and Color Changes in Coconut Water

The effects on the relative activity of peroxidase and polyphenol oxidase, the color changes during 30 days storage after the heat treatment at different temperature and time in fresh coconut water were evaluated. And the relevance of its color coconut water activity was discussed through data analysis. The results showed that with the increase of heat treatment temperature or time, the relative activity of POD and PPO decreased, even inactivated. As absorbance value increased, the color was deepened. The data correlation analysis showed that the coconut water color changes of relative activity and PPO and POD were negatively correlated. But the correlation was not significant. It also provides a theoretical basis for further study of the discoloration control technology in coconut water.