目的 研究在老山芹（Heracleum Moellendorffii）速冻贮藏过程中，高温漂烫技术对其过氧化物酶（Peroxidase，POD）吸光度值及色泽的影响，为蔬菜加工提供理论依据。方法 以新鲜老山芹为原料，采用单因素实验考察漂烫时间、漂烫温度、料液比对过氧化物酶吸光度值、黄化程度（E2）的影响，并以响应曲面法优化漂烫工艺。结果 当漂烫时间为180 s，漂烫温度为90 ℃，料液比（老山芹质量与水体积之比，g/mL）为1∶11时，POD吸光度值为0.001，黄化程度为802.51，较未经过处理的样品均表现为极显著（P<0.01）。结论 响应曲面实验可以很好地对老山芹高温漂烫灭酶护色工艺参数进行优化，优化后的工艺对保护老山芹固有色泽有明显的效果，2个评价指标对漂烫灭酶护色效果具有相关性和一致性。

The work aims to study the effects of high temperature blanching technology on the peroxidase (POD) ab-sorbance and color of Heracleum Moellendorffii during quick-freeze storage, and to provide a theoretical basis for vegetable processing. With fresh Heracleum Moellendorffii as raw material, the effects of blanching time, blanching temperature and mass to volume ratio on peroxidase absorbance and E2 were investigated by single factor experiment, and the blanching process was optimized by the response surface methodology. When the blanching time was 180 s, the blanching temperature was 90 ℃, and the ratio of material weight to liquid (mass to volume ratio of the Heracleum Moellendorffii,g/mL) was 1∶11, the POD absorbance was 0.001 and E2 was 802.51, significantly lower (P<0.01) than the untreated sample. Response surface experiment can be used to optimize the process parameters for high temperature blanching and enzyme deactivation color retenting of Heracleum Moellendorffii. Optimized process has obvious effect in protecting the green of the Heracleum Moellendorffii. Two evaluation indicators are relevant to and consistent with the color retenting effect of blanching and enzyme deactivation.