抗壞血酸處理對楊桃（Averrhoa carambola, L.）多酚氧化酵素活性之影響

Effects of Ascorbic Acid on the Control of Polyphenol Oxidase Activity of Carambola

石正中(Jeng-Jung Shyr)

《宜蘭技術學報》 3期 (1999/12) Pp. 43-47

https://doi.org/10.6179/nit.1999.03.15

摘要

將楊桃丁浸漬於不同濃度、酸鹼度、及溫度下之抗壞血酸水溶液中，於不同時間分析以上各因子對楊桃PPO活性之影響。結果顯示，1.0%及1.5%之抗壞血酸水溶液對降低楊桃PPO活性有相當好的效果；1.0%之抗壞血酸水溶液在pH4時減緩楊桃PPO活性之效果最佳；50℃以上溫度之加溫處理，則有加速抗壞血酸之作用，可減少浸漬時間達1/3以上。

關鍵字

楊桃 ； 多酚氧化酵素 ； 抗壞血酸

並列摘要

Effects of ascorbic acid on the control of polyphenol oxidase activity of carambola (Averrhoa carambola, L.) at different concentrations, pH value, and temperatures during various periods of incubation was investigated, Dipping in 1.0% and 1.5% ascorbic acid solutions resulted in very impressive decrease of carambola PPO activity. The change of pH of ascorbic acid solution played an important role on the control of PPO activity of carambola. A better result was found for 1.0% ascorbic acid solution at pH4, 50℃ or higher heat treatments accelerated the effect of 1.0% ascorbic acid solution of the crease of carambola PPO activity in 5 minutes.

並列關鍵字

carambola ； polyphenol oxidase ； ascorbic acid