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| 乌龙岭龙眼果皮的PPO特性及活性抑制 | |
| 引用本文： | 姜红波,林巧婷,陈文娟,陈桂阳,王则金,赵卫星,林启训. 乌龙岭龙眼果皮的PPO特性及活性抑制[J]. 福建农林大学学报(自然科学版), 2007, 36(2): 126-129 |
| 作者姓名： | 姜红波 林巧婷 陈文娟 陈桂阳 王则金 赵卫星 林启训 |
| 作者单位： | 1. 福建农林大学食品科学学院,福建,福州,350002 2. 福州职业技术学院,福建,福州,350108 3. 福建农林大学食品科学学院,福建,福州,350002;福建省农副产品保鲜技术开发基地,福建,福州,350002 4. 福建农林大学植物保护学院,福建,福州,350002 |
| 基金项目： | 福建省科技厅重大专项资助项目 |
| 摘 要： | 为探明乌龙岭龙眼贮藏保鲜过程中的褐变问题,以C6H6O2为底物,采用分光光度法研究了底物浓度对龙眼果皮PPO活性的影响规律.采用正交试验方案,分析了不同抑制剂、pH值和温度对乌龙岭龙眼果皮PPO活性的影响.结果表明,龙眼果皮褐变反应的动力学符合米氏方程,米氏常数为0.054 mol.L-1,最大反应速度为1.428×102U.m in-1.适宜的抑制剂可有效延缓龙眼果皮的褐变,保持龙眼质量.在相同条件下,Na2S2O3抑制效果最好.此外,还对影响龙眼果皮PPO活性的因素进行了优化. |
| 关 键 词： | 乌龙岭龙眼 果皮 PPO 活性抑制 |
| 文章编号： | 1671-5470(2007)02-0126-04 |
| 修稿时间： | 2006-04-19 |
Characteristics and activity control of PPO in the pericarp of longan variety Wulongling |
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| JIANG Hong-bo,LIN Qiao-ting,CHEN Wen-juan,CHEN Gui-yang,WANG Ze-jin,ZHAO Wei-xing,LIN Qi-xun. Characteristics and activity control of PPO in the pericarp of longan variety Wulongling[J]. Journal of Fujian Agricultural and Forestry University, 2007, 36(2): 126-129 | |
| Authors: | JIANG Hong-bo LIN Qiao-ting CHEN Wen-juan CHEN Gui-yang WANG Ze-jin ZHAO Wei-xing LIN Qi-xun |
| Affiliation: | 1. College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China; 2. Fuzhou Institute of Technology, Fuzhou, Fujian 350108, China; 3. Fresh and Frozen Storage Experimental Station for Agriculture Products, Fuzhou, Fujian 350002, China; 4. College of Plant Protection, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China |
| Abstract: | Polyphenol oxidase activities were determined spectrophotometrically at 410 nm with pyrocatechol as substrate at different levels.The effects of substrate concentration,pH and temperature on polyphenol oxidase were analysed by orthogonal experiment.The result showed that the reaction kinetics of enzymatic browning was accordant with Michaelis equation,the KM and νmax were 0.054 mol·L-1 and 1.428×102 U·min-1,respectively.Optimal application rate of inhibitors could delay longan pericarp browning efficiently,and keep the quality of longan.At the same reaction condition,sodium thiosulfate produced the best result.Tests were also designed to optimize the influence factors of longan pericarp polyphenol oxidase activity. |
| Keywords: | longan variety Wulongling periearp PPO aetivity inhibition |
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