橄榄果实过氧化物酶和多酚氧化酶酶学特性研究  

Enzymatic Activify of Peroxidase and Polyphenol Oxidase in Chinese Olive Fruit

作　　者：谢倩[1] 陈清西[1] 王威[1] 叶玲[1] 黄丽娜[1] 袁亚芳[2] 

机构地区：[1]福建农林大学园艺学院,福建福州350002 [2]福建农业职业技术学院,福建福州350119

出　　处：《热带作物学报》2013年第8期1519-1524,共6页Chinese Journal of Tropical Crops

基　　金：福建省自然科学基金项目(No.2012D085);国家科技支撑计划项目(No.2007BAD07B01);福州市科技计划项目(No.2009-N-55)

摘　　要：橄榄中酚类化合物氧化分解与过氧化物酶(POD)和多酚氧化酶(PPO)活性有关。研究了橄榄POD与PPO的酶学特性,确定了以愈创木酚为底物时,橄榄POD反应时间不宜超过8 min,Km值为44.22 mmol/L,最适pH值为7.6,最适反应温度为40℃。以儿茶酚为底物时,橄榄PPO反应时间不宜超过8 min,Km值为7.25 mmol/L,最适pH值为7.5,最适反应温度为60℃。同时在上述最佳条件下,研究了多酚含量差异较大的橄榄品种(檀头23和马坑22)中POD、PPO活性差异,结果表明,马坑22的POD、PPO活性都高于檀头23。其中,马坑22 POD活性比檀头23高12.44%,PPO活性比檀头23高27.31%。Oxidative decomposition of phenolic compounds in Conarium album L. associated with activities of peroxidase （POD）and polyphenol oxidase（PPO）, characteristic of peroxidase （POD）and polyphenol oxidase（PPO） from Canarium album L. were studied. The reaction time for POD should not exceed 8 min, and the Km value, the optimum pH, and the optimum temperature of POD for substrate guaiacol was 44.22 mmol/L, 7.6 and 40 ℃, respectively. The reaction time for PPO should not exceed 8 min,and the Km value, the optimum pH, and the optimum temperature of PPO for substrate catechol was 7.25 mmol/L, 7.5 and 60 ℃, respectively. In the optimal conditions, the effects of POD activity and PPO activity on Chinese olive（Tantou 23 and Makeng 22）with the greatest difference on total phenolic compounds content were studied. Results showed that the POD activity and PPO activity of Makeng 22 was both higher than Tantou 23. Among them,the POD and PPO activity of Makeng 22 was 12.44% and 27.31%, respectively, higher than that of Tantou 23.

关 键 词：橄榄 过氧化物酶 多酚氧化酶 酶学特性 

分 类 号：S667.5[农业科学—果树学]