| 新型速冻荔枝果皮抗褐变剂（KH－1）的作用机理 |
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| 引用本文： | 吴国欣,檀东飞,林跃鑫,张其昌.新型速冻荔枝果皮抗褐变剂（KH－1）的作用机理[J].福建师范大学学报(自然科学版),1994(3). |
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| 作者姓名： | 吴国欣 檀东飞 林跃鑫 张其昌 |
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| 摘 要： | 本文从生理学、生物化学、形态解剖学和组织化学等多种角度探讨新型速冻荔枝果皮抗褐变剂（ＫＨ－１）的作用机理。结果表明：ＫＨ－１具有螯合铜离子，阻隔氧气，吸附单宁，调节ｐＨ与水分等多种能力。
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| 关 键 词： | 荔枝，褐变，KH－1，多酚氧化酶 |
A Study on the Mechanism of a New Reagent(KH-1)Preventing Quick-frozen Litchi from Periacarp Browning |
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| Wu Guoxin,Tan Dongfei,Lin Yuexing,Zhang Qichang.A Study on the Mechanism of a New Reagent(KH-1)Preventing Quick-frozen Litchi from Periacarp Browning[J].Journal of Fujian Teachers University(Natural Science),1994(3). |
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| Authors: | Wu Guoxin Tan Dongfei Lin Yuexing Zhang Qichang |
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| Institution: | Department of Biology |
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| Abstract: | The mechanism of KH-l-a new reagent preventing quick-frozen Litchi from periacarp browning was studied from the perspectives of physiology, biochemistry,anatomy and histochemistry in this paper.The results show that KH-1 has the functions of chelating Cu2+,separating oxygen, adsorbing tannin,and regulating pH and moisture. |
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| Keywords: | Litchi browning KH-1 polyphenol oxidase |
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