【摘要】 采用微波辐射方法抑制或破坏甘蔗中氧化酶的活性。通过检测甘蔗在微波处理前后的氧化酶活性变化情况 ,证实中等强度或中高强度微波处理 4min ,或高强度微波处理 2min ,即可取得抑制甘蔗中多酚氧化酶的最佳效果 ,从而降低蔗糖汁的色值更多还原

【Abstract】 The microwave irradiation was used to inhibit the activity of the oxidase in sugar cane. The activities of the oxidase in the sugar cane juice were measured with and without microwave irradiation. It was verified that the best result of inhibiting polyphenol oxidase can be made with medium or higher medium microwave irradiation for 4?min or with high microwave irradiation for 2?min, and then the color of the cane juice can be lowered.更多还原