木枣多酚氧化酶酶学特性研究  

Study on the enzyme properties of polyphenol oxidase in zizyphus jujube cv.Muzao

作　　者：杨卫民[1] 杜京旗[1] 赵君[1] 

机构地区：[1]吕梁学院植物化学研究所,吕梁033001

出　　处：《中国食品添加剂》2016年第4期74-80,共7页China Food Additives

基　　金：山西省科技产业化环境建设项目(2013071031-2);吕梁市科技攻关项目(201201)

摘　　要：从木枣中提取PPO,采用色谱法对其酶促动力学反应机制进行了研究。结果显示:以邻苯二酚为底物,在其浓度0.1mol/L、温度25℃、p H6.4下,292nm处检测到木枣PPO活性最高;不同激活剂对木枣PPO活性的最适激活浓度分别是Mg Cl_2为0.5mol/L、Cu SO_4为0.4mol/L和乙醇为6%,其中Cu SO_4激活效果明显;不同抑制剂对木枣PPO活性的最佳抑制浓度分别是Ca Cl_2为0.6mol/L、芦丁为0.6%、L-Lys为0.2mol/L、L-Glu为0.2mol/L,其中L-Lys对PPO抑制作用最为明显。结论:PPO是酶促褐变的主要原因,在木枣生产和加工过程中可通过添加激活剂或抑制剂来调节PPO活性。The polyphenol oxidase（PPO）was extracted from the zizyphus jujube cv. Muzao,and the kinetic mechanism of the enzyme catalyzed reaction was studied by chromatography. The results showed that with catechol as substrate in the concentration of 0.1 mol/L,temperature of 25℃,p H of 6.4,detection to PPO activity in Mu jujube was highest at 292nm;the optimum concentration of different activating agent on PPO activity of Mu jujube were Mg Cl2 of 0.5 mol/L,Cu SO4of 0.4mol/L and ethanol of 6%,the Cu SO4activation effect is obvious;the optimum concentration of different inhibitors on PPO activity of Mu jujube respectively were Ca Cl2 of 0.6 mol/L,rutin of 0.6%,L-Lys of 0.2 mol/L L-Glu,the 0.2mol/L L-Lys on PPO inhibition is most obvious. Conclusion：the PPO is the main reason of enzymatic browning. The PPO activity can be regulated by adding activator or inhibitor in the process of production and processing.

关 键 词：木枣 多酚氧化酶 酶学特性 激活剂和抑制剂 

分 类 号：Q946[生物学—植物学]