板栗果实酶促褐变相关因素的研究

对板栗中引发褐变的多酚氧化酶、过氧化物酶及多酚类物质进行了提取研究。对板栗中的多酚提取方式采用单因素实验筛选最佳条件;粗提物经聚酰胺柱纯化,使用紫外光谱扫描,高效液相色谱进行鉴定。对板栗中多酚氧化酶以及过氧化物酶进行提取,并对其特性进行研究。结果表明:板栗果实中多酚提取的最佳工艺为:用60%的丙酮溶液采用超声提取法提取60min,提取温度4℃;粗提物经聚酰胺柱分离纯化、光谱扫描和利用高效液相色谱鉴别纯化后,可获得2种组分,初步鉴定为黄烷-3-醇组分;多酚氧化酶的最适作用温度为25～30℃,最适作用pH为5.0～6.0;过氧化物酶的最适作用温度为30℃,最适作用pH为4.0。

Study on the factors that related to enzymatic browning from the Castanea mollissima Blume Kernel

Polyphenol oxidase,peroxidase and phenols caused chestnut browning in chestnut fruits were extracted and studied. The best phenols extraction process was determined by single factor experiments and the extracts purified by polyamide column. The extracts obtained after purification was identified by spectral scanning and High Performance Liquid Chromatography. Polyphenol oxidase and peroxidase were extracted and their characteristics were researched. Results：the best phenols extraction process was using 60% acetone solution as solvent,extracting with μ Ltrasonic and the temperature was 4℃. Two components were founded after purification and identification by spectral scanning and High Performance Liquid Chromatography. They were preliminary studied as flavan-3-ol. The characteristic of the two enzymes was that the optimal temperature of PPO is 2530℃ and the optimum pH was 5.06.0. The optimal temperature of POD was 30℃ and the optimum pH was 4.05.0.