| 摘要: |
| 研究了温度、pH、几种还原剂对枇杷果实多酚氧化酶活性的影响.结果表明:以邻苯二酚为作用底物,该酶的最适温度为25℃、最适pH为6.3,抗坏血酸、L-半胱氨酸、亚硫酸钠等还原剂对该酶活性有明显的抑制作用. |
| 关键词: 枇杷 多酚氧化酶 活性 |
| DOI： |
| 分类号:R151.2 |
| 基金项目: |
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| Study on Effect Factors of Polyphenol Oxidase in Loquat Fruits |
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| Abstract: |
| Effect factors of polyphenol oxidase(PPO) in loquat fruits were studied. The results showed that the optimum temperature was 25℃, and the optimum pH of PPO was 6.3. Ascorbic acid, L-cysteine and sodium sulfite could evidently inhibit the activity of PPO. |
| Key words: loquat fruit polyphenol oxidase activity |
