曙光油桃和丹墨油桃中多酚氧化酶性质及抑制研究  

Characteristics and Inhibition of Polyphenol Oxidase from Nectarines cultivars(Shuguang and Danmo)

作　　者：任学军[1] 杜彬[1] 朱凤妹[2] 

机构地区：[1]河北科技师范学院分析测试中心,秦皇岛066600 [2]河北科技师范学院食品科技学院,秦皇岛066600

出　　处：《食品工业》2011年第6期1-4,共4页The Food Industry

摘　　要：采用分光光度法研究了曙光油桃和丹墨油桃中多酚氧化酶(PPO)的酶学特性。结果表明:以邻苯二酚为底物时它们的最适温度分别为20℃和25℃,最适pH6.0和pH7.0。在80℃条件下,保持5min,两种油桃的多酚氧化酶失活比较严重。四种物质对该酶均表现出抑制作用,抑制效果由强到弱依次是抗坏血酸、柠檬酸、NaCl溶液、EDTA溶液。Abstract The activities of plolyphenol oxidase （PPO） were determined by spectrophotometer method using two peach cultivars as material, including enzyme concentration, pH, temperature, thermal stability. The result indicated that： the optimum temperature was 20 ℃ and 25 ℃, the optimum pH was 6.0 and 7.0, respectively. When the temperature has achived 80℃, the polyphenol oxidases activeness will be lost seriously for 5 rain. Mean while, it was also studied the effects of ascorbic acid, citric acid, sodium chloride, and EDTA on the activity of PPO. Ascorbic acid was the strongest inhibitor, and the next were citric acid and sodium chloride.

关 键 词：油桃 多酚氧化酶 特性 抑制剂 

分 类 号：TS201.25[轻工技术与工程—食品科学]