紫薯多酚氧化酶的性质研究  

Study on Characters of Polyphenol Oxidase from Solanum tuberdsm

作　　者：韩秋敏[1] 王璇[1] 

机构地区：[1]江苏食品药品职业技术学院生物与化学工程学院,淮安223003

出　　处：《食品工业》2016年第2期1-3,共3页The Food Industry

摘　　要：紫薯中富含花青素、硒、碘等营养物质,是一种较好的健康保健食品。多酚氧化酶作用于酚类物质产生醌,是引起紫薯组织褐变的主要原因。对紫薯多酚氧化酶(PPO)的性质进行了初步研究。试验结果表明,紫薯PPO最适温度、最适p H和最适底物浓度分别为30℃,6.7和0.08 mol/L的邻苯二酚溶液。抗坏血酸、柠檬酸、亚硫酸钠均对PPO有一定的抑制作用,其中抗坏血酸和亚硫酸钠的抑制剂效果比较好,1.1 g/L的抗坏血酸和1.0 g/L的亚硫酸钠对PPO的抑制率分别为69.62%和60.17%。Solanum tuberdsm is one kind of good health food because it contains a lot of nutrients such as anthocyanins, selenium, iodine, and etc. Polyphenol oxidase （PPO） reacts with phenols produced quinine, which is the main cause of tissue browning. Characters of PPO from Solanurn tuberdsm were preliminary studied. The results showed that the optimum temperature, pH and substrate concentration of PPO were 30 ℃, 6.7 and 0.08 mol/L catechol solution, respectivly. All the test inhibitors of ascorbic, citric acid and sodium sulfite had inhibited effect on PPO activity. Inhibitor rates to PPO of 1.1 g/L of ascorbic acid and 1.0 g/L of sodium sulfite were 69.62% and 60.17%, respectively.

关 键 词：紫薯 多酚氧化酶 性质 抑制剂 

分 类 号：TS201.25[轻工技术与工程—食品科学]