| 枇杷果实多酚氧化酶活性影响因素的研究 |
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| 引用本文： | 詹嘉红.枇杷果实多酚氧化酶活性影响因素的研究[J].氨基酸和生物资源,2005,27(3):32-34. |
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| 作者姓名： | 詹嘉红 |
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| 作者单位： | 韩山师范学院生物系,广东,潮州,521041 |
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| 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。
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| 关 键 词： | 枇杷 多酚氧化酶 活性 |
| 文章编号： | 1006-8376(2005)03-0032-03 |
| 收稿时间： | 06 17 2005 12:00AM |
| 修稿时间： | 2005年6月17日 |
Study on Effect Factors of Polyphenol Oxidase in Loquat Fruits |
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| ZHAN Jia-hong.Study on Effect Factors of Polyphenol Oxidase in Loquat Fruits[J].Amino Acids & Biotic Resources,2005,27(3):32-34. |
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| Authors: | ZHAN Jia-hong |
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| Institution: | ,ZHAN Jia-hong(Department of Biology, Hanshan Normal College, Chaozhou 521041, China) |
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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. |
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| Keywords: | loquat fruit polyphenol oxidase activity |
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