| 荔枝果皮多酚氧化酶酶促褐变的研究 |
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| 引用本文： | 谭兴杰,周永成.荔枝果皮多酚氧化酶酶促褐变的研究[J].植物生理与分子生物学学报,1987(2). |
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| 作者姓名： | 谭兴杰 周永成 |
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| 作者单位： | 中国科学院华南植物研究所
(谭兴杰)，中国科学院华南植物研究所(周永成) |
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| 摘 要： | 从荔枝果皮分别提取多酚氧化酶及其天然底物,两者相作用,形成褐色产物,酶促褐变是荔枝果皮变褐的原因。 从荔枝果皮提取的酚类物质中分离出多酚氧化酶的天然底物。此底物的紫外吸收光谱分别在215和280 nm有一强的和一弱的吸收峰,它的红外吸收光谱在3190、1600、1500 cm~(-1)有很强的吸收峰。
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| 关 键 词： | 荔枝 多酚氧化酶 邻苯二酚氧化酶 褐变 |
STUDIES ON THE ENZYMATIC BROWNING OF Litchi chinensis PERICARP BY POLYPHENOL OXIDASE |
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| Tan Xing-jie,Zhou Yong-chen South China Institute of Botany,Academia Sinica.STUDIES ON THE ENZYMATIC BROWNING OF Litchi chinensis PERICARP BY POLYPHENOL OXIDASE[J].Journal Of Plant Physiology and Molecular Biology,1987(2). |
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| Authors: | Tan Xing-jie Zhou Yong-chen South China Institute of Botany Academia Sinica |
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| Abstract: | The present study was made to research the natural substrate for polyphenoloxidase which would result in the enzymatic browning of litchi pericarp so thatsuch a qualitative change of the fruit could be controlled.The natural substrate of polyphenol oxidase has been extracted from litchipericarp with methanol-acetone-water and separated by DEAE-cellulose columnchromatography. Its infrared absorption spectrum showed three strong peaks at3190 cm~(-1), 1600 cm~(-1) and 1500 cm~(-1) respectively. Its ultra violet absortion spectrumshowed two peaks, one at 215 nm and the other at 280 nm which is somewhat similarto that of catechol. |
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| Keywords: | litchi polyphenol oxidase catechol oxidase browning |
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