朱永全,胡昕迪,滕聪,许璐靖,刘金阁,王紫印,张见,李莹

• 1:江苏海洋大学海洋食品与生物工程学院
• 2:江苏省农业科学院农产品加工研究所
• 3:白马未来食品研究院

摘要(Abstract)：

目的：降低鲜切牛蒡的相对酶活。方法：以鲜切牛蒡为原材料，进行射频灭酶，研究极板间距、样品高度和电导率对灭酶效果、色泽和微观结构的影响。结果：利用响应面分析法确定射频灭酶的最佳工艺参数为极板间距90 mm、样品高度74 mm、电导率0.14 s/m,实际可降低121.24%相对酶活。结论：电导率在0.1 s/m左右时，极板间距越低，样品高度越高，升温速率越快。样品经过射频处理有效降低了多酚氧化酶活性，抑制了鲜切牛蒡酶促褐变，优化工艺能够表现出较小的细胞损伤。

关键词(KeyWords)： 射频;多酚氧化酶;鲜切牛蒡;酶促褐变

Abstract:

Keywords:

基金项目(Foundation): 国家外国专家项目(G2022014078L);; 白马未来食品研究院揭榜挂帅项目(JBGS-2021-004)

作者(Author): 朱永全,胡昕迪,滕聪,许璐靖,刘金阁,王紫印,张见,李莹

参考文献(References)：

• [1]郑晓宁.牛蒡栽培与病虫害防治技术[J].新农业，2023(6):31-32.
• [2]ZHENG Z,ZHAO X E,ZHU S,et al.Simultaneous determination of oleanolic acid and ursolic acid by in vivo microdialysis via UHPLC-MS/MS using magnetic dispersive solid phase extraction coupling with microwave-assisted derivatization and its application to a pharmacokinetic study of Arctium lappa L.root extract in rats[J].Agricultural Food Chemistry,2018,66(15):3975-3982.
• [3]马金晶，李凤琴，黄敏毅，等.鲜切果蔬中食源性致病菌污染研究进展[J].食品安全质量检测学报，2021,12(7):2591-2599.
• [4]张婷.鲜切牛蒡护色保脆技术及其软罐头开发[D].南京：南京农业大学，2014.
• [5]CHUNG H S,SEONG J H,MOON K D.Effects of processing temperature and browning inhibitor on quality properties of fresh-cut burdock roots[J].Korean Journal of Food Preservation,2012,19(1):31-36.
• [6]EPAMEINONDAS X,ELENI G,PETROS T,et al.Effect of microwave assisted blanching on the ascorbic acid oxidase inactivation and vitamin C degradation in frozen mangoes[J].Innovative Food Science & Emerging Technologies,2018,48:248-257.
• [7]GONG C T,ZHAO Y Y,ZHANG H J,et al.Investigation of radio frequency heating as a dry-blanching method for carrot cubes[J].Journal of Food Engineering,2019,245:53-56.
• [8]HUANG Z,MARRA F,WANG S J.A novel strategy for improving radio frequency heating uniformity of dry food products using computational modeling[J].Innovative Food Science & Emerging Technologies,2016,34:100-111.
• [9]周良付，雷玉洁，李宇坤，等.多酚氧化酶的射频加热灭活效果及动力学分析[J].现代食品科技，2016(32):161-166.
• [10]SUWANNACHOT J,KETNAWA S,OGAWA Y.Comparative study of the physico- and biochemical properties of two types of salted Japanese apricot (Prunus mume) pickles[J].Frontiers in Sustainable Food Systems,2021,5:606688.
• [11]BASAK S,CHAKRABORTY S.The potential of nonthermal techniques to achieve enzyme inactivation in fruit products[J].Trends in Food Science & Technology,2022,123:114-129.
• [12]LYU R,ZOU M,CHANTAPAKUL T,et al.Effect of ultrasonication and thermal and pressure treatments,individually and combined,on inactivation of Bacillus cereus spores[J].Applied Microbiology and Biotechnology,2019,103(5):2329-2338.
• [13]田一雄.基于射频与脉冲电场的NFC苹果汁钝酶杀菌新工艺研究[D].无锡：江南大学，2018.
• [14]姚益顺.射频烫漂灭酶对莴笋理化特性的影响及其细胞作用机理研究[D].咸阳：西北农林科技大学，2021.
• [15]张振娜.马铃薯射频烫漂护色及其作用机理研究[D].咸阳：西北农林科技大学，2018.
• [16]黄和升，王海平，王庆权.发酵方式对牛蒡泡菜理化特性及微生物数量变化的影响[J].食品研究与开发，2022,43(14):112-117.
• [17]孙连海，郭明月.模糊数学评价法优化甜辣牛蒡酱[J].中国调味品，2017,42(12):75-78,88.
• [18]崔东波.牛蒡香菇保健肉酱的研制[J].中国调味品，2014,39(10):106-108.
• [19]殷登科，陈涛，张世坤，等.响应面法优化红甜菜中甜菜红素提取工艺[J].贵州农业科学，2023,51(4):117-123.
• [20]刘莉，王燕，黄华，等.响应面法优化红薯叶中水溶性膳食纤维提取工艺[J].粮食与油脂，2023,36(4):122-125.
• [21]李倩倩，李淑芳，陈贵元.响应面分析法优化刺梨果多糖的脱色工艺[J].农业科技与信息，2022(13):99-105.
• [22]沈艳霞，张晓虎，雷郁佳.响应面法优化超声辅助乙醇浸提黄芩叶多酚工艺研究[J].陕西农业科学，2018,64(4):28-32.
• [23]ZHOU L F,LEI Y J,LI Y K,et al.Inactivation effect of radio frequency heating on polyphenol oxidase and the analysis of kinetics[J].Modern Food Science and Technology,2016,32(9):161-166.
• [24]YAO Y S,WEI X J,PANG H Y,et al.Effects of radio-frequency energy on peroxidase inactivation and physiochemical properties of stem lettuce and the underlying cell-morphology mechanism[J].Food Chemistry,2020,322:126753.
• [25]ADEKUNTE A O,TIWARI B K,CULLEN P J,et al.Effect of sonication on colour,ascorbic acid and yeast inactivation in tomato juice[J].Food Chemistry,2010,1122(3):500-507.
• [26]ZENG S Y,LI M G,LI G H,et al.Innovative applications,limitations and prospects of energy-carrying infrared radiation,microwave and radio frequency in agricultural products processing[J].Trends in Food Science & Technology,2022,121(22):76-92.
• [27]XU B G,MIN F,BIMAL C,et al.Multi-frequency power thermosonication treatments of clear strawberry juice:impact on color,bioactive compounds,flavor volatiles,microbial and polyphenol oxidase inactivation[J].Innovative Food Science & Emerging Technologies,2023,84:103295.
• [28]YUAN J F,HOU Z C,WANG D H,et al.Microwave irradiation:effect on activities and properties of polyphenol oxidase in grape maceration stage[J].Food Bioscience,2021,44:101378.
• [29]CAO X M,CAI C F,WANG Y L,et al.The inactivation kinetics of polyphenol oxidase and peroxidase in bayberry juice during thermal and ultrasound treatments[J].Innovative Food Science & Emerging Technologies,2018,45:169-178.
• [30]SUI X,MENG Z,DONG T T,et al.Enzymatic browning and polyphenol oxidase control strategies[J].Current Opinion in Biotechnology,2023,81:102921.
• [31]XU Z J,YANG Z H,JI J F,et al.Polyphenol mediated non-enzymatic browning and its inhibition in apple juice[J].Food Chemistry,2023,404:134504.