基于多酚氧化酶活性的苦杏仁酶促褐变化学控制研究  

Control of Enzymatic Browning by Chemical Inhibitors Based on the Activity of Polyphenol Oxidase from Apricot Kernel

作　　者：张清安[1] 范学辉[1,2] 申辉[1] 史美娜[1] 田呈瑞[1] 

机构地区：[1]陕西师范大学食品工程与营养科学学院 [2]陕西师范大学生命科学学院,西安710062

出　　处：《天然产物研究与开发》2014年第A02期264-267,共4页Natural Product Research and Development

基　　金：国家自然科学基金（31101324）;陕西省自然科学基金（2011JQ2003）;中央高校基本科研业务费专项资金（GK201302039GK201404006）

摘　　要：为了有效控制苦杏仁加工中的酶促褐变，本研究以经Sephadex LH-20纯化分离的苦杏仁多酚氧化酶为对象，研究了常见的酶促褐变化学控制剂-抗坏血酸、半胱氨酸、柠檬酸、亚硫酸钠和偏重亚硫酸钠对苦杏仁多酚氧化酶活性的影响。结果表明，所选用的各种化学抑制剂均具有一定的抑制苦杏仁多酚氧化酶活性的效果，在试验范围内呈量效关系；其中，抗坏血酸、半胱氨酸和柠檬酸对苦杏仁多酚氧化酶活性的抑制效果要优于亚硫酸钠和偏重亚硫酸钠，可以用来对苦杏仁加工中的酶促褐变进行控制。In this peper,the crude extracts of Polyphenol Oxidase （PPO） from Apricot kernel were purified by column chromatography stuffed with Sephadex LH-20, and then the inhibition of PPO aetivity was studied by ebemieal inhibitors like aseorbie acid, eysteine, citric acid, sodium sulfite and sodium metabisulfite in order to control the enzymatic browning during the industrial processing of Aprieot kernel. The results show that all the inhibitors ehesen had good inhibitions on the PPO aetivity within the eonditions tested, and there was a good relationship between the dose and its effect. Among the ebemieal inhibitors, the inhibiting effect of aseerbie acid, eysteine and citric acid on the PPO activity was better than that of sodium sulfite and sodium metabisulfite,whieh may be used to control the enzymatic browning in Aprieot kernel preeeasing industry.

关 键 词：苦杏仁 多酚氧化酶 褐变 控制 

分 类 号：TS255.6[轻工技术与工程—农产品加工及贮藏工程]