| 不同抑制剂对澳洲青苹中多酚氧化酶活性的影响 |
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| 引用本文： | 李佩艳,刘建学,徐宝成,罗登林,仇农学.不同抑制剂对澳洲青苹中多酚氧化酶活性的影响[J].中国食品添加剂,2011(1). |
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| 作者姓名： | 李佩艳 刘建学 徐宝成 罗登林 仇农学 |
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| 作者单位： | 1. 河南科技大学食品与生物工程学院,洛阳,471003
2. 陕西师范大学学食品工程与营养科学学院,西安,710062 |
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| 基金项目： | 河南科技大学大学生研究训练计划(SRTP)项目,河南科技大学人才科学研究基金 |
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| 摘 要： | 以澳洲青苹为试验材料,邻苯二酚为底物,在波长420nm下,采用分光光度法测定澳洲青苹中多酚氧化酶的活力。本文分别研究了亚硫酸氢钠、抗坏血酸、柠檬酸对澳洲青苹多酚氧化酶(PPO)活性的影响,并通过正交试验筛选出最佳复合抑制剂组合。试验结果表明:添加量为50mg/kg的亚硫酸氢钠、125mg/kg的抗坏血酸浓度为、600mg/kg的柠檬酸均能有效抑制PPO活性,三种抑制剂中亚硫酸氢钠对澳洲青苹中PPO活性抑制效果最好,最高抑制率为78.58%。复合抑制剂对澳洲青苹中PPO抑制效果明显,最佳复合抑制剂组合为亚硫酸氢钠25mg/kg、抗坏血酸125mg/kg、柠檬酸600mg/kg,抑制率能达90.09%。
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| 关 键 词： | 澳洲青苹 多酚氧化酶 活性 抑制剂 |
The influences of different inhibitors on polyphenoloxidase activity in granny smith apple |
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| LI Pei-yan,LIU Jian-xue,XU Bao-cheng,LUO Deng-lin,QIU Nong-xue.The influences of different inhibitors on polyphenoloxidase activity in granny smith apple[J].China Food Additives,2011(1). |
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| Authors: | LI Pei-yan LIU Jian-xue XU Bao-cheng LUO Deng-lin QIU Nong-xue |
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| Affiliation: | LI Pei-yan1,LIU Jian-xue1,XU Bao-cheng1,LUO Deng-lin1,QIU Nong-xue2(1.College of Food and Bioengineering,Henan university of science and technology,Luoyang 471003,2.College of Food Engineering and Nutritional Science,Shaanxi Normal University,Xi'an 710062) |
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| Abstract: | Polyphenol oxidase activities of Granny Smith apple were determined at 420nm with pyrocatechol as substrate by spectrophotometry.In this paper,the effect of anti-browning inhibitors-NaHSO3,ascorbic acid and citric acid,which could inhibit Granny Smith PPO activities,were particularly studied.Through orthogonal test,the optimum mixed inhibitor of Polyphenol oxidase was obtained.The experiment results showed that adding 50mg/kgNaHSO3 or 125mg/kg ascorbic acid or 600mg/kg citric acid in the reaction systems co... |
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| Keywords: | granny smith polyphenoloxidase activity inhibitor |
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