阿魏菇中多酚氧化酶特性及其抗褐变剂的研究

Study on the characters of PPO and anti-browning inhibitors in mushrooms

针对阿魏菇储运保鲜中的褐变问题,以分光光度法研究了阿魏菇组织中多酚氧化酶(PPO)的特性,还研究了柠檬酸、抗坏血酸、亚硫酸钠等抗褐变剂对PPO活力的影响,研究结果表明:阿魏菇中多酚氧化酶测定的最大吸收波长为418nm,最适温度为55℃,最适pH值为6.6,在此条件下亚硫酸钠可强烈地抑制PPO的活性,有效防止褐变,抗坏血酸也有较强的抗褐变效果,而柠檬酸只有在高浓度时才有一定的抑制作用。

Spectrophotometer method was applied in this experiment to study characters of polyphenlase (PPO) in mushrooms.At the same time, this article also analyzed the effect of ascorbic acid, Sodium sulfite and citric acid on PPO.The result showed that the absorptive wave length of product was 418 nm, the optimum temperature was 55 ℃, the proper pH was 6.6.In this circumstance sodium sulfite could significantly inhibit the activities of PPO and resistant the browing of mushroom, ascorbic acid were also effective,compared with ascorbic acid,sodium sulfite,but the citric acid was less effective only in high concentration.