摘要
鉴于脂氧合酶在生物组织细胞衰老过程中的重要角色,其活性的抑制可能延缓采后果蔬的衰老,实验利用在植物体外的模拟体系考察了几个潜在的脂氧合酶天然抑制剂茶多酚、VE、迷迭香,结果表明,茶多酚具有较强的抑制作用,将其应用于青椒的保鲜,效果明显。
During to important role of lipoxygenase in ripening and senescence of vegetables and fruits, inhibiting it′s activity may hamper the ripening and senescence. The research focuses on selecting an inhibitor through simulation system in vitro of plant. The result showed that tea polyphenol has distinctness effect on inhibition activation of lipoxygenase from tea polyphenol. VE and rosemary, meanwhile we adopt tea polyphenol to use keeping fresh of green capsicum with good results contrast to prototype.
出处
《食品科技》
CAS
北大核心
2004年第9期84-87,共4页
Food Science and Technology
基金
河南省自然科学基金项目(20021800010)
关键词
脂氧合酶
抑制
茶多酚
保鲜
lipoxygenase
inhibition
tea polyphenol
keeping fresh
