| 冻存茶鲜叶多酚氧化酶动力学特性研究 |
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| 引用本文： | 孔俊豪,杨秀芳,涂云飞,孙庆磊,陈小强. 冻存茶鲜叶多酚氧化酶动力学特性研究[J]. 保鲜与加工, 2011, 11(4): 9-11 |
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| 作者姓名： | 孔俊豪 杨秀芳 涂云飞 孙庆磊 陈小强 |
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| 作者单位： | 中华全国供销合作总社杭州茶叶研究院,浙江杭州,310016;中华全国供销合作总社杭州茶叶研究院,浙江杭州,310016;中华全国供销合作总社杭州茶叶研究院,浙江杭州,310016;中华全国供销合作总社杭州茶叶研究院,浙江杭州,310016;中华全国供销合作总社杭州茶叶研究院,浙江杭州,310016 |
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| 摘 要： | 采用分光光度法对冻存处理的茶树鲜叶的多酚氧化酶(PPO)进行了活性测定,研究了底物浓度、pH值及温度对冻存茶鲜叶PPO活性的影响,建立了茶树鲜叶冻存-萎凋过程的反应动力学方程.结果表明,冻存茶鲜叶PPO酶活的最适条件为:pH值介于4.6～5.0之间,温度35～60℃.由Michelis-Menten方程1/v=1.16...
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| 关 键 词： | 冻存茶鲜叶 多酚氧化酶 动力学 特性 |
Study on Reaction Kinetics Characteristics of Polyphenol Oxidase of Cryopreservation Fresh Tea Leaves |
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| KONG Jun-hao,YANG Xiu-fang,TU Yun-fei,SUN Qing-lei,CHEN Xiao-qiang. Study on Reaction Kinetics Characteristics of Polyphenol Oxidase of Cryopreservation Fresh Tea Leaves[J]. Storage & Process, 2011, 11(4): 9-11 |
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| Authors: | KONG Jun-hao YANG Xiu-fang TU Yun-fei SUN Qing-lei CHEN Xiao-qiang |
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| Affiliation: | KONG Jun-hao,YANG Xiu-fang,TU Yun-fei,SUN Qing-lei,CHEN Xiao-qiang(Hangzhou Tea Research Institute,China COOP,Hangzhou 310016,China) |
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| Abstract: | The polyphenol oxidase activity of cryopreservation fresh tea leaves was determined by spectrophotometric method.The influence of main factors,such as substrate concentration,system pH and temperature on catalytic activities of PPO were investigated.The results showed that,the optimum pH and temperature for the enzymatic reaction was 4.6~5.0 and 35~60 ℃,respectively.The Michaelis-Menten equation of PPO from cryopreservation fresh tea leaves was established,accordingly1/v=1.168 8/[S]+3.083 3,by which the kinetic parameters obtained were as follow: Km=0.378 mol/L,vmax=0.324 U /min. |
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| Keywords: | cryopreservation fresh tea leaves polyphenol oxidase kinetics characteristics |
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