荠菜中酚类物质与过氧化物酶作用底物研究  

Phenols and Peroxidase Substrate Specificity in Capsella bursa-pastoris(L.) Medicus

作　　者：张艳芬[1] 蒋娟[1] 姜丽[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：《食品科学》2011年第12期324-326,共3页Food Science

基　　金：江苏省科技厅科技攻关课题(BE2003347)

摘　　要：针对荠菜在贮运保鲜过程中的变质问题,以与衰老密切相关的过氧化物酶(peroxidase,POD)为研究对象,运用紫外光谱扫描和高效液相色谱法分析荠菜中的酚类物质,并研究不同浓度的酚类物质对其中过氧化物酶活性的影响。结果表明:荠菜中酚类提取物的最大吸收波长为213nm,初步确定荠菜中的主要酚类物质是焦性没食子酸,POD的最适底物是绿原酸,酶促反应的最佳底物浓度为8mmol/L。In order to provide experimental references for solving the problem of quality deterioration during the storage and fresh-keeping Capsella bursa-pastoris（L.） Medicus,the major phenols in the edible wild vegetable were extracted by grinding in the presence of methanol and analyzed by UV-visible spectrophotometry and high performance liquid chromatography（HPLC）.Besides,crude peroxidase（POD） extracted from the edible wild vegetable was measured for its substrate specificity.The results showed that the maximum absorption wavelength of phenolic extract from Capsella bursa-pastoris（L.） Medicus was 213 nm.The major phenolic component was initially identified as pyrogallic acid.The preferred phenolic substrate of POD was identified as chorogenic acid with the optimal enzymatic reaction concentration of 8 mmol/L.

关 键 词：荠菜 酚类 过氧化物酶 作用底物 

分 类 号：TS255.36[轻工技术与工程—农产品加工及贮藏工程]