| 荔枝壳中多酚氧化酶活性研究 |
| |
| 引用本文： | 熊何健,卢玉兰. 荔枝壳中多酚氧化酶活性研究[J]. 食品科学, 2006, 27(12): 182-185 |
| |
| 作者姓名： | 熊何健 卢玉兰 |
| |
| 作者单位： | 集美大学生物工程学院； |
| |
| 摘 要： | 本文对荔枝壳中多酚氧化酶(PPO)的活性及不同抑制剂的抑制效果进行研究。结果表明:荔枝壳多酚氧化酶的最佳底物浓度为0.04mol/L,最适pH为7.0,最适温度为40℃;柠檬酸、抗坏血酸、硫代硫酸钠对PPO活性表现出较好的抑制效果,三种抑制剂联合作用的最佳条件为0.01mmol/L的柠檬酸+0.04mmol/L的抗坏血酸+0.004mmol/L的硫代硫酸钠,PPO活性的抑制率达85.8%。
|
| 关 键 词： | 荔枝壳 多酚氧化酶 活性 抑制 |
| 文章编号： | 1002-6630（2006）12-0182-04 |
| 收稿时间： | 2006-08-10 |
| 修稿时间： | 2006-08-10 |
Characteristics of Polyphenol Oxidase in Lichi Hull |
| |
| XIONG He-jian,LU Yu-lan. Characteristics of Polyphenol Oxidase in Lichi Hull[J]. Food Science, 2006, 27(12): 182-185 |
| |
| Authors: | XIONG He-jian LU Yu-lan |
| |
| Affiliation: | School of Bioengineering, Jimei University, Xiamen 361021, China |
| |
| Abstract: | The activity of PPO of lichi hull and the control effect for different inhibitor were studied in this paper. The result showed that the fine substrate consistence was 0.04mol/L, the proper pH was 7.0, the optimum temperature was 40℃ for PPO of lichi hull;citric acid, ascorbic acid,hyposulphite display better inhibition effect on PPO activity. The optimum inhibition condition was 0.05mmol/L citric acid add 0.2mmol/L ascorbic acid add 0.02mmol/L hyposulphite, the PPO residual activity was 14.2%. |
| |
| Keywords: | lichi hull polyphenol oxidase activity inhibition |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
| 点击此处可从《食品科学》浏览原始摘要信息 |
|
点击此处可从《食品科学》下载全文 |
|
