猕猴桃保鲜过程中CAT、SOD、POD活性变化的研究  

Changes of Activities of CAT,POD and SOD During the Preservation Process of Chinese Gooseberry

作　　者：李高杰[1] 柳竹青[1] 陈昭晶[1] 曹梦梅[1] 汤善亮[1] 户安鹏 

机构地区：[1]青岛大学化学化工与环境学院,山东青岛266071

出　　处：《山东化工》2011年第10期13-15,共3页Shandong Chemical Industry

摘　　要：以新鲜猕猴桃为材料,研究了在正常低温保鲜过程中过氧化氢酶(CAT)、过氧化物酶(POD)、超氧化物歧化酶(SOD)活性的变化,进而推测其在水果保鲜过程中的作用。结果表明SOD、CAT活性随时间延长而减弱,变化动态呈S型曲线,表现出一定的平行性;POD活性则先升高后降低,变化动态呈单峰曲线。The experiment was conducted to explore the dynamic variation of activities of CAT, SOD and CAT enzymes during the normal low - temperature preservation process of Chinese gooseberry. Results showed that the activity of SOD and CAT enzymes reduced in a S - shaped curve, roughly correlated with each other during the dynamic variation ; nevertheless, the variation of activity of POD took on a single - peak curve.

关 键 词：猕猴桃 保鲜 过氧化氢酶(CAT) 过氧化物酶(POD) 超氧化物歧化酶(SOD) 活性 

分 类 号：Q945.6[生物学—植物学]