不同抑制剂对鲜榨香蕉汁中多酚氧化酶活力的影响  

Effects of Different Inhibitors on the Activity of Polyphenol Oxidase in Fresh Pressed Banana Juice

作　　者：梅阳 吴燕 MEI Yang;WU Yan(Xinyang Agriculture and Forestry University,Xinyang 464000,China)

机构地区：[1]信阳农林学院,河南信阳464000

出　　处：《食品安全导刊》2023年第15期67-69,共3页China Food Safety Magazine

摘　　要：本文研究了草酸、乙二胺四乙酸二钠、柠檬酸及抗坏血酸4种单一抑制剂对香蕉中多酚氧化酶的抑制效应,筛选出效果最佳的抑制剂。结果表明,单一抑制剂对多酚氧化酶的抑制能力依次是0.3%抗坏血酸>0.2%草酸>0.5%柠檬酸>0.6%乙二胺四乙酸二钠,抑制率分别为85.4%、76.8%、73.9%、71.9%。In this paper,the inhibition effect of oxalic acid,disodium ethylenediamine tetraacetic acid,citric acid and ascorbic acid on polyphenol oxidase in banana was studied,and the best inhibitor was selected.The results showed that the inhibition ability of single inhibitor on polyphenol oxidase was as follows:0.3%ascorbic acid>0.2%oxalic acid>0.5%citric acid>0.6%ethylenediamine tetraacetic acid disodium,and the inhibition rates were 85.4%,76.8%,73.9%,71.9%,respectively.

关 键 词：抑制剂 鲜榨香蕉汁 多酚氧化酶 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]