关键词: 蔬菜, 烫漂, 亚硫酸氢钠, 速冻, 过氧化物酶活性, 同工酶

Abstract: Peroxidase activity(PA) was determined and was compared in vegetables treated with sodium bisulfite (NaHSO₃) and different kinds of chemical reagent or hot blanching. The treated vegetables were frozen quickly at -40℃ and then stored -18℃ for one year. In the meantime, peroxidase isozyme was separated with polyacrylamide gel electrophoresis in the treated broad bean. The results showed that PA was lowed significantly by blanching, The combination of blanching and HaHSO₃ was better than blanching only in inhibiting PA. The PA could further decrease and the vegetables kept the original sensory quality when the vegetables were treated by (NaHSO₃ and Calciferous salt) blanching. The sensory quality of the vegetables frozen quickly has relation to the PA in the product. The lower PA, the better quality of the product, Peroxidase isozyme band treated broad bean was different from the fresh and only frozen story it. And the isozyme hand strength is also different in different kinds of treat.

Key words: VEGETABLES, BLANCHING, SODIUM BISUIFITE, QUICK FROZEN, PEROXIDASE ACTIVITY, ISOZYME