温度、柠檬酸和抗坏血酸对冬蜜中多酚氧化酶活性的影响  

Effect of Temperature,Lemone acid and Ascorbic acid on Polyphenol oxidase Acitivity of Honey from S.octophylla(Lour.) Harms.

作　　者：陈崇羔[1] 陈斌[1] 

机构地区：[1]福建农林大学蜂学学院,福建福州350002

出　　处：《蜜蜂杂志》2005年第12期3-5,共3页Journal of Bee

摘　　要：以儿茶酚为底物,采用紫外分光光度法,测定冬蜜中多酚氧化酶(PPO)的活性。结果表明,在20～90℃的条件下,冬蜜中PPO的活性,随着温度的升高而增强;在冬蜜中添加0.1%柠檬酸时,对其PPO活性抑制效果最好;但添加0.1%抗坏血酸(Vc)时,对其PPO活性抑制作用较弱。Polyphenol oxidase（PPO） activity of winter honey collected from S.octophylla （Lour.） Harms. was measured using catechol as snbstrate by spectrophotometer. The results showed that the PPO activity increased with the temperature increasing between 20-90℃, was greatest inhibited by 0.1% lemone acid, and was slightly affect by 0.1% ascorbic acid （Vc）.

关 键 词：温度 柠檬酸 抗坏血酸 冬蜜 多酚氧化酶 活性 

分 类 号：S896.1[农业科学—特种经济动物饲养]