溧阳白芹PPO特性的研究  

Study on PPO characteristics of Liyang Oenanthe stolonifera

作　　者：李延清[1] 张艳芬[1] 姜丽[1] 袁晓阳[1] 侯田莹[1] 郁志芳[1] 

机构地区：[1]南京农业大学食品科技学院,江苏南京210095

出　　处：《食品工业科技》2008年第2期155-157,160,共4页Science and Technology of Food Industry

摘　　要：以溧阳白芹为试材,冰水清洗、切分后用研钵碾成匀浆状,于低温4℃下10000r/min离心15min,获得的粗酶液用于多酚氧化酶(PPO)活力的测定和酶特性的研究。结果表明:溧阳白芹PPO的最适pH是6.0,最适温度是25℃,溧阳白芹PPO对60℃以下的温度不敏感,而在80℃以上温度下很易失活。溧阳白芹PPO对酚底物的亲和力依次为:绿原酸>咖啡酸>没食子酸>儿茶酚>焦性没食子酸>愈创木酚>表儿茶酚,且与绿原酸结合时出现最大活力。应用抑制剂的实验表明,半胱氨酸对白芹PPO的抑制效果最好,抗坏血酸和亚硫酸氢钠的抑制效果也很明显。The Liyang Oenanthe stolonifera was cleaned in ice water and cut,smashed and centrifuged at 4℃. The obtained crude PPO in the supernatant was used to measure the optimal pH ,temperature and suitable reacting substrate and inhibition of various chemicals to the enzyme. The result showed that the PPO from Liyang Oenanthe stolonifera had its greatest activity at 25℃ and pH 6.0, and loss its activity easily when temperature was over 80℃, and insensitive at 60℃. The combining capability of PPO to different phenol substrates was in the order： chlorogenic acid 〉 dihydroxycinnamic acid 〉 gallic acid 〉 catechol 〉 pyrogallic acid 〉 methyl catechol 〉 epicatechin. The PPO showed the highest activity when combined with chlorogenic acid. Among all the inhibitors, L-cysteine has the strongest effect. PPO activity was also significantly inhibited by ascorbic acid and hydrosulfite.

关 键 词：溧阳白芹 多酚氧化酶 特性 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]