为改善以芥菜为原料的预制菜肴在加工贮藏过程中易发生褐变和组织软化等问题，该研究以多酚氧化酶（Polyphenol Oxidase，PPO）活性、过氧化物酶（Peroxldase，POD）活性、叶绿素含量、剪切力、色差、维生素C为指标，通过单因素及正交试验设计分析不同漂烫条件以及不同种类和添加量的护色剂、保脆剂对芥菜品质的影响。结果表明，最佳工艺条件为：90 ℃漂烫2 min，抗坏血酸添加量0.06%（m/m），柠檬酸添加量0.12%（m/m），植酸添加量0.012%（m/m），护色40 min，氯化钙添加量0.24%（m/m），保脆30 min。在此工艺条件下，PPO和POD失活率分别达到了90.40%和66.03%，叶绿素含量最高为93.60 mg/100 g；在18 d贮藏期后，经此工艺处理后的芥菜与空白组相比，Vc含量，叶绿素含量，a*值绝对值和剪切力分别提升了333.65%，783.69%，158.23%和318.84%，得到的芥菜色泽自然、口感脆嫩，感官评分最高。此工艺能有效维持芥菜绿色色泽和脆嫩口感，为预制菜肴中其他绿叶蔬菜提供工艺参考。

To prevent the browning and softening of mustard-containing prefabricated food during processing and storage, the effects of different blanching conditions and different types and doses of color and crispness fixatives on the quality of mustard were analyzed using a single-factor orthogonal experimental design. Polyphenol oxidase (PPO) activity, peroxidase (POD) activity, chlorophyll content, shear force, color difference, and vitamin C content were used as indicators. The results indicated that the optimum process conditions were as follows: blanching at 90 ℃ for two min; using 0.06% (m/m) ascorbic acid, 0.12% (m/m) citric acid, and 0.012% (m/m) phytic acid for color preservation treatment for 40 min; and using 0.24% (m/m) calcium chloride for crispness preservation treatment for 30 min. Under these conditions, the inactivation rates for PPO and POD reached 90.40% and 66.03%, respectively, with the highest chlorophyll content being 93.60 mg/100 g. Compared with the control group, the vitamin C content, chlorophyll content, absolute value of a*, and shear force of the mustard treated with this process after 18 days of storage increased by 333.65%, 783.69%, 158.23%, and 318.84%, respectively. The processed mustard had a natural color, a crisp and tender taste, and the highest score in sensory testing. This process can effectively preserve the green color and crisp taste of mustard, thus providing a technical reference for processing other green leafy vegetables in prefabricated foods.

川菜发展研究中心项目（CC22Z29）；宜宾市科技局2021年省级科技计划转移支付项目（2021ZYNY003）