| 龙眼果皮中多酚氧化酶活性的研究 |
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| 引用本文： | 蔡其洪.龙眼果皮中多酚氧化酶活性的研究[J].莆田学院学报,2006,13(2):31-33. |
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| 作者姓名： | 蔡其洪 |
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| 作者单位： | 莆田学院,药学系,福建,莆田,351100 |
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| 基金项目： | 福建省教育厅科研基金项目(JB05279)，莆田学院科研基金资助项目(2005049) |
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| 摘 要： | 研究龙眼果皮中多酚氧化酶(PPO)活性在不同条件下的变化规律,确定影响龙眼果实在贮藏过程中褐变的主要因素。以PPO催化邻苯二酚变色为基础,采用分光光度法研究PPO的相对活性,考察了不同pH值、温度、时间和抑制剂对酶活性的影响。结果显示,龙眼果实在贮藏初期及低pH值、低温和柠檬酸存在的条件下,PPO活性较低或受到抑制,有利于果实的保鲜。
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| 关 键 词： | 多酚氧化酶(PPO) 龙眼果皮 褐变 分光光度法 |
| 文章编号： | 1672-4143(2006)02-0031-03 |
| 收稿时间： | 2005-10-12 |
| 修稿时间： | 2005年10月12 |
Study on the Activity of Polyphenol Oxidase in Longan Fruits' Pericarp |
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| CAI Qi-hong.Study on the Activity of Polyphenol Oxidase in Longan Fruits'''' Pericarp[J].journal of putian university,2006,13(2):31-33. |
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| Authors: | CAI Qi-hong |
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| Institution: | Pharmaceutics Department, Putian University, Putian 351100, China |
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| Abstract: | In order to make sure the main factor of longan fruits' pericarp browning in store time that the change rule of PPO's activity was studied on the different conditions.We had studied PPO's activity by spectrophotometry in different of pH,temperature,time and inhibitors that based on PPO catalyzed pyrocatechol coloring.The result of PPO's activity is controlled at early storing or in low pH,low temperature and citric acid presence.It's favorable for longan fresh-keeping on this conditions. |
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| Keywords: | Polyphenol Oxidase(PPO) longan fruits' pericarp browning spectrophotometry |
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