烫漂、亚硫酸氢钠对速冻蔬菜过氧化物酶活性的影响

本文研究了经烫漂、亚硫酸氢钠加各种不同的化学试剂烫漂的蔬菜，在－４０℃下速冻，在－１８℃条件下冻藏一年后分别测定并比较了产品中残余过氧化物酶活力；同时用聚丙烯酶胺凝胶电泳分离了蚕豆过氧化物酶同工酶并进行了比较，结果表明：烫漂可明显抑制过氧化物酶活性，产品残留过氧化物酶活性明显降低；亚硫酸氢钠加各种不同化学试剂烫漂抑制效果都优于单纯烫漂处理，产品过氧化物酶活性都明显低于单纯烫漂处理；其中亚硫酸氢钠加钙盐烫漂效果最佳，产品残余过氧化物酶活力降到最低，产品的感官质量好。速冻产品的感官质量与产品过氧化物酶残余活力密切相关，残余酶活愈低，产品质量愈好。经烫漂、亚硫酸氢钠加各种化学试剂烫漂冻藏一年后的蚕豆过氧化物酶同工酶谱与新鲜蚕豆和只经冻藏的蚕豆相比有明显的差异，而且各处理其酶谱的强弱也不相同。

EFFECT OF BLANCHING AND SODIUM BISULFITE ON PEROXIDASE ACTIVITY IN THE VEGETABLES FROZEN QUICKLY

Peroxidase activity(PA)was determined and was compared in vegetables treated with sodium bisulfite (NaHSO3) and different kinds of chemical reagent or hot blanching. The treated vegetables were frozen quickly at -40℃ and then stored -18℃ for one year. In the meantime, peroxidase isozyme was separated with polyacrylamide gel electrophoresis in the treated broad bean. The results showed that PA was lowed significantly by blanching, The combination of blanching and HaHSO3 was better than blanching only in inhibiting PA. The PA could further decrease and the vegetables kept the original sensory quality when the vegetables were treated by (NaHSO3 and Calciferous salt) blanching. The sensory quality of the vegetables frozen quickly has relation to the PA in the product. The lower PA, the better quality of the product, Peroxidase isozyme band treated broad bean was different from the fresh and only frozen story it. And the isozyme hand strength is also different in different kinds of treat.