臭氧对虾类多酚氧化酶(PPO)抑制作用的初步研究  

A Preliminary Study on the Inhibitory Effect of Ozone on Shrimps Polyphenol Oxidase (PPO)

作　　者：李海波[1] 郑海平 郑海辉 袁列伟 史海东 

机构地区：[1]浙江国际海运职业技术学院,浙江舟山316021 [2]普陀丰达水产防腐科技有限公司,浙江舟山316100 [3]海力生集团公司,浙江舟山316100 [4]普陀区海洋与渔业局,浙江舟山316100

出　　处：《浙江海洋学院学报（自然科学版）》2009年第3期307-310,共4页Journal of Zhejiang Ocean University(Natural Science Edition)

基　　金：浙江省重大科研项目(2006C12099)

摘　　要：虾类黑变是由于虾中的酪氨酸或其衍生物等水溶性色原物质在多酚氧化酶(PPO)的作用下经过一系列生化反应最终形成黑色素所致。文章以东海海捕虾为试验对象,研究比较了不同臭氧浓度、不同抑制剂(臭氧、抗坏血酸和亚硫酸钠)对带壳虾贮藏期间PPO活性及黑变的影响。结果表明,用0.8 mg/L的臭氧处理虾类,对PPO有较好的抑制效果,且臭氧对PPO及虾类黑变的抑制效果均要比抗坏血酸和亚硫酸钠好。Shrimps melanosis is caused by the formation of melanin as a result of a series of biochemical reactions of tyrosine or its derivatives, such as water-soluble chromogen substances under the action of polyphenol oxidase （PPO）. This article takes shrimps of East sea as testing objects for studying and comparing the impacts of different ozone concentrations and different inhibitors （ozone, ascorbic acid and sodium sulfite） on the PPO activity and melanosis during the storage of shelly shrimps. The results show that PPO can be best inhibited with 0.8 mg· L^-1 ozone treatment of shrimps, and the inhibitory effect of ozone on PPO and shrimps melanosis is better than both ascorbic acid and sodium sulfite.

关 键 词：臭氧 虾 多酚氧化酶(PPO) 黑变 抑制剂 

分 类 号：TS201.6[轻工技术与工程—食品科学]