食品研究与开发
食品研究與開髮
식품연구여개발
FOOD RESEARCH AND CEVELOPMENT
2015年
3期
1-3
,共3页
贝盏临%张欣%雷茜%张安东
貝盞臨%張訢%雷茜%張安東
패잔림%장흔%뢰천%장안동
香水梨%多酚氧化酶%活性%底物专一性%抑制效应
香水梨%多酚氧化酶%活性%底物專一性%抑製效應
향수리%다분양화매%활성%저물전일성%억제효응
Pgrus ussuriensismaxim%polyphenol oxidase%activity%substrate specificity%inhibitory effect
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。
以寧夏海原香水梨為試材,採用分光光度法對香水梨多酚氧化酶(PPO)及不同抑製劑的動力學特徵及其底物對組織褐變的影響進行瞭研究。實驗錶明:香水梨PPO活性是隨時間變化逐漸增加,正好與香水梨齣現褐變的時間吻閤;將鄰苯二酚和焦性沒食子痠兩種底物與香水梨PPO作用後進行全波段(200 nm~650 nm)掃描,274、275 nm處有吸收峰,可推斷香水梨PPO作用鄰位二元酚和三元酚能力很彊;以鄰苯二酚為底物,測定不同抑製劑對香水梨PPO活力的影響,抑製效果依次為抗壞血痠>間苯二酚>L-半胱氨痠>EDTA。
이저하해원향수리위시재,채용분광광도법대향수리다분양화매(PPO)급불동억제제적동역학특정급기저물대조직갈변적영향진행료연구。실험표명:향수리PPO활성시수시간변화축점증가,정호여향수리출현갈변적시간문합;장린분이분화초성몰식자산량충저물여향수리PPO작용후진행전파단(200 nm~650 nm)소묘,274、275 nm처유흡수봉,가추단향수리PPO작용린위이원분화삼원분능력흔강;이린분이분위저물,측정불동억제제대향수리PPO활력적영향,억제효과의차위항배혈산>간분이분>L-반광안산>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.