葛根中多酚氧化酶性质及葛根护色的研究  

Enzymological Characterization of Polyphenol Oxidase from Radix Puerariae and Color Preservation of Fresh-cut Radix Puerariae

作　　者：戴卿[1] 侯温甫[1] 王宏勋[1] 邢小苗 

机构地区：[1]武汉工业学院食品科学与工程学院,湖北武汉430023 [2]武汉市粮油食品中心检验站,湖北武汉430021

出　　处：《食品科学》2009年第20期430-432,共3页Food Science

摘　　要：研究葛根多酚氧化酶(PPO)的性质,以及不同护色方案的护色效果,确定最佳护色方案。结果表明,以邻苯二酚为底物,葛根PPO的最适pH7.0,最适温度40℃,100℃热处理40s可钝化PPO的活性;抗坏血酸、抗坏血酸钠和亚硫酸钠为多酚氧化酶强烈抑制剂;但仅有亚硫酸钠能有效抑制葛根褐变的发生;结合颜色、护色效果、损失以及残留,确定0.2%的亚硫酸钠溶液为护色剂采用喷涂的方式进行护色。Crude polyphenol oxidase （PPO） extracted from Radix Puerariae was characterized for enzymological properties Based on this, the optimum color preservation technology for fresh-cut Radix Puerariae was investigated. Radix Puerariae PPO exhibited the highest activity using catechol as the substrate at pH 7.0 and 40 ℃. Heating treatment at 100 ℃ for 40 s could inactivate the enzyme. Ascorbic acid, ascorbic sodium and sodium sulfite were strong inhibitors for it, but only sodium sulfite could effectively inhibit the browning of fresh-cut Radix Puerariae. Based on the consideration of safety and browning control effect, spraying 0.2% sodium sulfite solution was chosen as the optimum color preservation method for Radix Puerariae.

关 键 词：葛根 多酚氧化酶 护色 

分 类 号：Q946.5[生物学—植物学]