| 草菇多酚氧化酶及过氧化物酶活性的抑制研究 |
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| 引用本文： | 于新,冯彤.草菇多酚氧化酶及过氧化物酶活性的抑制研究[J].仲恺农业技术学院学报,2000,13(2):14-17,26. |
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| 作者姓名： | 于新 冯彤 |
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| 作者单位： | 仲恺农业技术学院食品科学系!广东广州510225 |
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| 摘 要： | 研究了柠檬酸、苹果酸、酒石酸、Ｖｃ、ＥＤＴＡ－２Ｎａ、ＳＯ２、ＨＣｌ对多酚氧化酶（ＰＰＯ）及过氧化物酶（ＰＯＤ）最适抑制沈度、最适抑制ｐＨ，并对这几种抑制剂的作用机理进行了探讨，结果表明：草菇采收后，尽快用０．１ｇ／ｋｇＥＤＴＡ－２Ｎａ＋３．０ｇ／ｋｇ Ｖｃ＋５．０ｇ／ｋｇ柠檬酸处理草菇８～１０ｍｉｎ，于１１～１２℃贮藏效果较好。
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| 关 键 词： | 草菇 多酚氧化酶 过氧化物酶 褐变 抑制 |
Inhibition of polyphenol oxidase and peroxidase in Volvariella volvacea |
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| YU Xin,FENG Tong,HUANG Xiao-dan.Inhibition of polyphenol oxidase and peroxidase in Volvariella volvacea[J].Journal of Zhongkai Agrotechnical College,2000,13(2):14-17,26. |
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| Authors: | YU Xin FENG Tong HUANG Xiao-dan |
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| Abstract: | The paper shown optimum concentration and pH to control the activity of PPO and POD with Vc, EDTA-2Na, SO 2, HCI, citric acid, malic acid, tartaric acid and studied its inhibited mechanism. The experimental results indicate that it's better to treat Volvariella volvacea with 0.01% EDTA-2 Na 0.3% Vc 0.5% citric acid after post-harvest of Volvariella volvacea as soon as possible. |
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| Keywords: | Volvariella volvacea PPO POD browning inhibited |
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