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对牛蒡中所含的多酚氧化酶的活性及其影响因素的研究表明,牛蒡中多酚氧化酶的适宜pH值是6.0~7.5,适宜温度45℃,较有效的抑制剂是2%钾明矾和0.02%SSA的混合液,或0.58%磷酸和0.02%SSA的混合液.用此溶液浸泡过的牛蒡,再用HPE薄膜袋包装后,在-40℃下速冻,放在-18℃冷冻库保存,贮藏期达6个月以上.
The activity of polyphenol oxidase contained in burdock and its influencing factors showed that the suitable pH value of polyphenol oxidase in burdock was 6.0-7.5 and the optimum temperature was 45 ℃. The more effective inhibitor was 2% potassium alum and 0.02% SSA, or a mixture of 0.58% phosphoric acid and 0.02% SSA. With this solution soaked burdock, and then HPE film bag packaging, frozen at -40 ℃, placed in -18 ℃ freezer storage, storage period of 6 months or more.