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| 湿度对库尔勒香梨锈斑酶活性的影响研究 | |
| 引用本文： | 陈国刚,任雷厉,江英,陈正行.湿度对库尔勒香梨锈斑酶活性的影响研究[J].食品工业科技,2012,33(11):348-351. |
| 作者姓名： | 陈国刚 任雷厉 江英 陈正行 |
| 作者单位： | 1. 江南大学食品学院,江苏无锡214122／石河子大学食品学院,新疆石河子832000 2. 石河子大学食品学院,新疆石河子,832000 3. 江南大学食品学院,江苏无锡,214122 |
| 基金项目： | 国家自然科学基金资助项目(C110604) |
| 摘 要： | 研究了不同的气调贮藏湿度下库尔勒香梨锈斑形成过程中多酚氧化酶、过氧化物酶、苯丙氨酸解氨酶活性及总酚含量的变化。结果表明:湿度越大,越易产生锈斑,多酚氧化酶、过氧化物酶、苯丙氨酸解氨酶活性越高,总酚含量下降越快。说明多酚氧化酶、过氧化物酶、苯丙氨酸解氨酶活性与库尔勒香梨锈斑的形成呈正相关性,总酚含量与库尔勒香梨锈斑的形成呈负相关性。 |
| 关 键 词： | 库尔勒香梨锈斑 总酚 多酚氧化酶 过氧化物酶 苯丙氨酸解氨酶 |
Study on enzyme activity of Korla pear rust in different atmosphere humidity |
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| CHEN Guo-gang,REN Lei-li,JIANG Ying,CHEN Zheng-xing.Study on enzyme activity of Korla pear rust in different atmosphere humidity[J].Science and Technology of Food Industry,2012,33(11):348-351. | |
| Authors: | CHEN Guo-gang REN Lei-li JIANG Ying CHEN Zheng-xing |
| Affiliation: | 1,*(1.College of Food,Jiangnan University,Wuxi 214122,China; 2.College of Food,Shihezi University,Shihezi 832000,China) |
| Abstract: | The different atmosphere storage humidity during the formation of Korla fragrant pear rust polyphenol oxidase,peroxidase,phenylalanine ammonia-lyase activity and total phenolic content changes were studied.The results showed that:the higher humidity,the more easy to produce rust spots,polyphenol oxidase,peroxidase,phenylalanine ammonia-lyase activity in the higher,the faster decline in the total phenol content.The polyphenol oxidase,peroxidase,phenylalanine ammonia-lyase activity and the formation of Korla fragrant pear rust was positively correlated,total phenol content and the formation of Korla fragrant pear rust was negatively correlated. |
| Keywords: | Korla fragrant pear rust total phenolics polyphenol oxidase peroxidase phenylalanine ammonia lyase |
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