To study the effect of dehydration process on the polyphenol content of celery, the content changes of seven key polyphenol compounds, including rutin, hyperoside, isorhamnetin, catechin, scopoletin, gallic acid, and chlorogenic acid, were measured by high performance liquid chromatography tandem mass spectrometry (HPLC-MS/MS) in the process of dehydration, and the changes of the enzyme activities of polyphenol oxidases (PPO) and peroxidases (POD) were investigated under different blanching parameters.The study showed that ultrasonic cleaning did not cause the loss of seven polyphenol substances mentioned above, and the sterilization process had a small effect on the changes in the polyphenol content of celery.Blanching significantly reduced the enzyme activity, and the activities of both PPO and POD were negatively correlated with the blanching temperature and time.The optimal blanching parameter was 90 ℃ for 90 s. The total loss of polyphenols after hot air drying was 19.46%, while the total loss of polyphenols after rehydration was 2.25%, which indicated that hot air drying was the most important step of the dehydrated celery production process in terms of the loss of polyphenol content.It provides a reference for illustrating the changes of polyphenols and enzyme activities of dehydrated celery during processing and optimizing the parameters of the production process.
QU Xingyue
,
CHEN Ziye
,
WANG Jun
. Research on changes of polyphenol and enzyme activities during dehydrated processing of celery[J]. Food and Fermentation Industries, 2025
, 51(9)
: 336
-341
.
DOI: 10.13995/j.cnki.11-1802/ts.039970
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