香水梨果实多酚氧化酶动力学研究及其底物对组织褐变的影响  

Effect of Pgrus ussuriensismaxim Polyphenol Oxidase Kinetics and Substrate on Fruit Browning

作　　者：贝盏临[1] 张欣[1] 雷茜[1] 张安东[1] 

机构地区：[1]北方民族大学生物科学与工程学院,宁夏银川750021

出　　处：《食品研究与开发》2015年第3期1-3,共3页Food Research and Development

基　　金：宁夏科技支撑项目(2012);国家级大学生创新训练计划项目(XJCX-2014-102)

摘　　要：以宁夏海原香水梨为试材,采用分光光度法对香水梨多酚氧化酶(PPO)及不同抑制剂的动力学特征及其底物对组织褐变的影响进行了研究。实验表明:香水梨PPO活性是随时间变化逐渐增加,正好与香水梨出现褐变的时间吻合;将邻苯二酚和焦性没食子酸两种底物与香水梨PPO作用后进行全波段(200 nm^650 nm)扫描,274、275 nm处有吸收峰,可推断香水梨PPO作用邻位二元酚和三元酚能力很强;以邻苯二酚为底物,测定不同抑制剂对香水梨PPO活力的影响,抑制效果依次为抗坏血酸>间苯二酚>L-半胱氨酸>EDTA。In this experiment,Ningxia Haiyuan Pgrus ussuriensismaxim as material,using spectrophotometry to Pgrus ussuriensismaxim polyphenol oxidase （PPO） and different inhibitors and substrates on the dynamic characteristics of Tissue Browning were studied.Experiments showed that Pgrus ussuriensismaxim PPO activity was gradually increased with time change,just browning time consistent with Pgrus ussuriensismaxim appear;the catechol and pyrogallol two substrates and Pgrus ussuriensismaxim after PPO of full band （200 nm-650 nm） scanning,274 nm,275 nm of a peak, Can be inferred Pgrus ussuriensismaxim PPO ortho phenol and three yuan two yuan strong ability to phenol;Catechol as substrate,to determine the effects of different inhibitors on the activity of PPO inhibitory effect of Pgrus ussuriensismaxim,followed by VC〉L-cysteine〉resorcinol〉EDTA.

关 键 词：香水梨 多酚氧化酶 活性 底物专一性 抑制效应 

分 类 号：S661.2[农业科学—果树学]