| 槲叶等几种植物组织中多酚氧化酶的pH效应 |
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| 引用本文： | 郭香凤 曹淑红. 槲叶等几种植物组织中多酚氧化酶的pH效应[J]. 河南科技大学学报(农学版), 1999, 19(1): 13-14,27 |
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| 作者姓名： | 郭香凤 曹淑红 |
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| 作者单位： | 洛阳农业高等专科学校食品系!洛阳，471003，洛阳农业高等专科学校科技服务中心!洛阳，471003，洛阳农业高等专科学校基础部!洛阳，471003，洛阳农业高等专科学校食品系!洛阳，471003 |
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| 基金项目： | 中华人民共同国交通部项目，河南省洛阳市科委科技扶贫项目 |
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| 摘 要： | 以槲叶，杭叶，烟叶，马铃薯叶和块茎以及杏果实为材料，研究了ｐＨ值对各种植物组织内多酚氧化酶活性的影响。结果表明：不同植物来源的多酚氧化酶最适ｐＨ不同，同时探讨了杀青和腌制对槲叶加工中多酚氧化酶活性的抑制效果。
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| 关 键 词： | 植物组织 多酚氧化酶 pH效应 槲叶 |
Effect of pH on Polyphenol Oxidase Activities in Some Plants |
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| Guo Xiangfeng,Cao Shuhong,Guo Yongxin et al.. Effect of pH on Polyphenol Oxidase Activities in Some Plants[J]. Journal of Henan University of Science and Techno, 1999, 19(1): 13-14,27 |
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| Authors: | Guo Xiangfeng Cao Shuhong Guo Yongxin et al. |
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| Abstract: | Several plants organizes such as the leaves of orental white oak,persimmon,potato and tobacco, and stem tuber of potato and Apricot fruits were used to study the pH effect on PPO activity. The results showed that there were different PPO activities in different pH levels and in different plant's organizes. And, it was studied that killing green leaves and salting in producing of oriental white oak had different inhibiting effect on PPO activities. |
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| Keywords: | plant organizes polyphenol oxidase pH effect |
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