抗坏血酸对小麦多酚氧化酶活性抑制的研究  

Inhibiting Polyphenol Oxidase Activity in Wheat by Ascorbic Acid

作　　者：常成[1] 张海萍[2] 尤明山[1] 李卫华[1] 刘广田[1] 李保云[1] 

机构地区：[1]中国农业大学农业部作物基因组学与遗传改良重点开放实验室作物杂种优势研究与利用教育部重点实验室北京市作物遗传改良重点实验室,北京100094 [2]中国农业科学院作物科学研究所国家小麦改良中心国家农作物基因资源与基因改良重大科学工程,北京100081

出　　处：《中国粮油学报》2007年第1期14-18,共5页Journal of the Chinese Cereals and Oils Association

基　　金：国家自然科学基金(30270823;30471076);863资助项目(2001AA241031)

摘　　要：小麦多酚氧化酶（PPO）是导致面粉及其制品颜色发生褐变的主要因素，对其活性及所催化的氧化-还原反应的抑制将有利于改善小麦食品的外观品质。通过研究26个小麦品种（分别含高、中、低活性）的PPO活性及抗坏血酸（Vc）对其抑制作用，结果表明，全麦粉中加入0．2％（W／W）Vc即可有效抑制PPO活性及其催化的氧化一还原反应，和对照相比，活性降低40．1％～100％；当Vc含量增加至0．4％时，在所有的试验材料中，几乎检测不出PPO活性。Vc对PPO活性抑制的稳定性和持续性研究表明：加入0．6％Vc，在7h的反应时间里，小麦籽粒PPO活性面积（。活性曲线下包含的面积）远低于对照，其活性始终处于较低的水平。上述说明Vc对PPO的抑制作用是显著的，这将有利于改善面粉及其制品的色泽。Polyphenol oxidase （PPO） is regarded as a main factor for undesirable browning discoloration of flour and wheat - based end products. It is very helpful for improving appearance quality of noodles and steam bread to inhibit PPO activity and the oxidation reactions. In this project, the inhibiting effect of ascorbic acid （Vc） on PPO activity with 26 common wheat varieties as the material and the durative of the inhibition were researched. The results indicate that PPO activity can be inhibited effectively by adding 0.2% Vc （W/W） to wholemeal, reducing PPO activity by 40.1% to 100% compared with control; adding Vc 0.4% , PPO activity in most varieties drop to zero and can hardly be measured. The durative test result shows that after 7 h of oxidation reaction PPO activity area （area covered by reaction curve） of adding 0.6% Vc is far less than control （without Vc） , and the PPO activity is held in a lower level in the whole course of reaction. It is indicated that Vc can inhibit wheat PPO activity obviously, in favor of preventing browning and discoloring of flour and flour based products.

关 键 词：普通小麦 抗坏血酸 PPO活性 抑制 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]