莴笋烫漂过程中过氧化物酶失活动力学模型的建立

摘要

In order to predict peroxidase（POD） activity and prevent over-blanching-induced damage of asparagus lettuce,thermal inactivation of POD in asparagus lettuce was explored and kinetic models were established at temperatures ranging from 75 ℃to 95 ℃.First-order kinetic model and Weibull distribution model were employed to fit the inactivation characteristics of POD.Two models were evaluated based on the coefficients of determination（R2） and chi-square（χ2） for the application of actual prediction.Moreover,blanching conditions of asparagus lettuce were optimized according to the change of vitamin C content.The results indicated that Weibull distribution model could better describe POD inactivation kinetics in asparagus lettuce over the selected temperature with a highR2（〉0.9900） and low χ2（〈 0.0024）.Meanwhile,high-temperature short-time blanching treatment could result in less loss of vitamin C.%为有效预测一定时间、温度条件下的过氧化物酶活力,避免过度烫漂导致莴笋品质的损坏,本研究对75～95℃条件下莴笋烫漂过程中过氧化物酶失活的动力学特性建立数学模型。利用一级动力学模型和Weibull分布模型进行拟合,以决定系数（R2）和卡方（χ2）为评价指标,分析了两种模型的拟合效果。此外以VC含量为指标优化烫漂工艺条件,将模型应用于实际预测中。结果表明：Weibull分布模型的拟合效果较好,R2均大于0.9900,χ2均小于0.0024,高温短时条件下的VC含量损失较少。