不同因子对梨多酚氧化酶活性的影响  

Influence of Different Factors on PPO Activity of Pear

作　　者：张京芳[1] 曹玉美[1] 刘生锋 杜丽锋 

机构地区：[1]西北林学院林产工程学院,陕西杨陵712100

出　　处：《西北林学院学报》1999年第3期32-38,共7页Journal of Northwest Forestry University

摘　　要：对控制梨多酚氧化酶（ Ｐ Ｐ Ｏ）活性的方法进行了研究，以氯化钠、柠檬酸、抗坏血酸为 Ｐ Ｐ Ｏ活性抑制因子，通过三因子二次回归组合设计建立回归方程，从而准确地反映因子和 Ｐ Ｐ Ｏ活性之间的关系，预示抑制因子用量的多少对 Ｐ Ｐ Ｏ 活性的影响程度和趋势，得出三个因子在抑制酶活性作用中的最佳配比，并分析了各因子间的交互效应。Controlling methods of PPO activity of pears were tested by establishing regression equation to show relationship between inhibiors such as sodium chloride, citric acid, absorbic acid and PPO activity, and to predict both influence degree and tendency of the quantity of these inhibitors on PPO activity. The best ratio between the three factors was given. The interaction among related factors was analysed, too.

关 键 词：梨 多酚氧化酶 褐变 活性 

分 类 号：S661.201[农业科学—果树学] Q554.9[农业科学—园艺学]