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中文摘要：
以新鲜荸荠（Eleocharis tuberosa）为原料,研究了冷藏温度、冷藏时间、热处理时间对荸荠、荸荠果肉和荸荠皮多酚氧化酶活性和多酚含量的影响.结果表明,荸荠果肉中多酚氧化酶活性较高,4℃下贮藏24 h,荸荠、荸荠果肉和荸荠皮中多酚氧化酶活性分别为23.07、23.02、2.53 U/g,冷藏和热处理可明显降低多酚氧化酶活性,且在-18℃冷藏时达到最低值;荸荠皮中多酚含量较高,4℃下贮藏24h,荸荠、荸荠果肉和荸荠皮中多酚含量分别为0.13％、0.049％、0.23％,随着冷藏时间和热处理时间的延长,荸荠果肉和荸荠皮中多酚含量明显下降.
英文摘要：
With fresh water chestnut （Eleocharis tuberosa） as material,the effects of refrigeration temperature,refrigeration time and heat treatment time on polyphenol oxidase （PPO） activity and polyphenol content of water chestnut,water chestnut flesh and water chestnut peel were investigated.The results indicated that water chestnut flesh possessed high PPO activity,storage in 4 ℃ for 24 hours,the PPO activity of water chestnut,water chestnut flesh and water chestnut peel were 23.06,23.02 and 2.53 U/g respectively.Refrigeration and heat treatment could obviously decrease the activity of PPO,furthermore,the activity of PPO achieved minimum at-18 ℃.Water chestnut peel possessed high polyphenol content.Under the condition of storage in 4 ℃ for 24 hours,the polyphenol content of water chestnut,water chestnut flesh and water chestnut peel were 0.13％,0.049％ and 0.23％,respectively.The polyphenol content of water chestnut flesh and water chestnut peel obviously decreased with refrigeration time and heat treatment time extending.
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