抗氧化是延长蔬果贮藏时间的重要手段,传统的普通防腐剂对于人体存在危害.通过考察植物酵素、防腐剂、空白试样三种试样对茄子、苹果的失重率、褐变度、维生素C的含量和腐烂速度的影响,研究了植物酵素对于蔬果防腐的效果.通过称重、分光光度法得出相应的实验数据作为评价标准.实验结果得出,植物酵素可以有效减小植物的失重率、褐变度,并使植物腐烂速度变缓,对于维持维生素C含量无影响,具有一定的抗氧化能力,满足作为绿色防腐剂开发的基本要求.%Anti-oxidation is the key way to prolong storage time of vegetables and fruits, but normal preservative has negative effect on human's health. To study plant enzymes' oxidation resistance on vegetables and fruits, three groups of check test using plant enzymes,preservative and blank control were done. The check tests were designed to observe the plant enzymes' effect on vegetables and fruits'weight loss,degree of browning,Vitamin C content and rate of de-cay. Experimental data from weighing and spectrophotometry was used as evaluation criterion. Through the analysis of the experimental data,it can be concluded that plant enzymes are useful in decreasing weight loss,degree of browning and rate of decay, no effect been found in holding Vitamin C content. In conclusion, plant enzymes' oxidation resis-tance can be proved,the requirements of developing green preservative are met.
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