苹果梨中多酚氧化酶抑制剂的抑制效果研究-食品科学.PDFVIP

※包装贮运 食品科学 2010, Vol. 31, No. 02 277 1 2 1 1 , 赵坚华 ，郑玉淑 ，李官浩 ，权伍荣 * (1.延边大学农学院，吉林龙井 133400 ；2.延边朝医医院，吉林 延吉 133000) 采用匀浆后丙酮抽提法从苹果梨中提取多酚氧化酶。谷胱甘肽为抑制苹果梨中多酚氧化酶的活力的最佳抑 制剂。在其浓度为300 μmol/L 时，多酚氧化酶(PPO) 的活力为50% ；在其浓度为500 μmol/L 时，多酚氧化酶(PPO) 的活力为零。谷胱甘肽、亚硫酸钠和L- 半胱氨酸3 种混合抑制剂对苹果梨中多酚氧化酶(PPO)的影响实验结果表明， 谷胱甘肽对苹果梨中多酚氧化酶活性影响最大。 苹果梨；多酚氧化酶；抑制剂 Single and Combined Inhibitory Effects of Inhibitors against Polyphenol Oxidase from Pingguoli Pear (Pyrus bretchneideri Rehd cv Pingguoli) Fruits 1 2 1 1, ZHAO Jian-hua ，ZHENG Yu-shu ，LI Guan-hao ，QUAN Wu-rong * (1. Agricultural College, Yanbian University, Longjing 133400, China；2.Yanbian Chaoyi Hospital, Yanji 133000, China) Abract ：Crude polyphenol oxidase (PPO) in Pingguoli pear fruits was prepared through sequential steps of homogenization followed by extraction with acetone. The single inhibitory effects of glutathione, cysteine and sodium sulfite against the enzyme were evaluated according to residue enzyme activity. Subsequently, to obtain the optimal inhibitory effect, the above inhibitors were compounded and the optimal formulation was investigated using orthogonal array design. Results showed that glutathione exhibited a good inhibitory effect against this enzyme with half-inhibitory concentration of 300 μmol/L and maximal inhibitory concentration of 500 μmol/L, which was stronger than that of other two inhibitors. Key words ：Pingguoli pear ；polyphenol oidase ；inhibitor 中图分类号：TS255.36 文献标识码：A 文章编号：1002-6630(2010)02-0277-03 多酚氧化酶(polyphenol oxidase ，PPO)在果品蔬菜 20G - Ⅱ高速冷冻离心 北京宏昌信科技有限公司； 中广泛分