| 荔枝保鲜过程中多酚氧化酶活性的抑制研究 |
| |
| 引用本文： | 李济权.荔枝保鲜过程中多酚氧化酶活性的抑制研究[J].广西民族大学学报,2003,9(4):29-33. |
| |
| 作者姓名： | 李济权 |
| |
| 作者单位： | 广西民族学院化学与生态工程学院 广西南宁 530006 |
| |
| 摘 要： | 荔枝保鲜过程中极易产生酶促褐变.本文采用分光光度法,研究了荔枝果皮的多酚氧化酶(PPO)的活性.考察了抗坏血酸、柠檬酸、亚硫酸钠、硫代硫酸钠、双氧水等的褐变抑制效果,确定出以柠檬酸为抑制剂后,通过抑制剂浓度、pH值、温度等因素对多酚氧化酶活性的影响,得出各个影响因素的两个水平值,最后通过正交试验法确定出荔枝保鲜过程中多酚氧化酶抑制的最佳条件.
|
| 关 键 词： | 荔枝 多酚氧化酶 活性 抑制 |
| 文章编号： | 1007-0311(2003)04-0029-05 |
| 修稿时间： | 2003年6月4日 |
The Control and Research for the activity of Polyphenol Oxidase in Litchi Protects the Fresh Process |
| |
| LI Ji-quan.The Control and Research for the activity of Polyphenol Oxidase in Litchi Protects the Fresh Process[J].Journal of Guangxi University For Nationalities(Natural Science Edition),2003,9(4):29-33. |
| |
| Authors: | LI Ji-quan |
| |
| Abstract: | The litchi protects the fresh process inside to produce easiest the enzyme becomes the brown changing.This literary grace uses to divide the light intensity of light method, studying the activity of Polyphenol Oxidase(PPO)in the litchi fruit peel. Investigated the bad blood in anti-sour, ascorbic acid ,citric acid ,sodium sulfite,sodium thiosulfate, double oxygen water waits brown to become to repress the result, making sure an influence for with citric acid for depressant empress, passing the depressant density, pH the value, temperature etc. factor to Polyphenol Oxidase(PPO), getting two levels value of the each influence factor, passing finally hand over to experiment the certain in method of the best term to repress the live of Polyphenol Oxidase in litchi protects the fresh process. |
| |
| Keywords: | litchi Polyphenol Oxidase activity repress |
| 本文献已被 CNKI 等数据库收录！ |
|
