不同抑制条件对梨汁褐变影响的研究

A Study of Efect on Browning of pear juice in Different Inhibitory Conditions

本文采用不同抑制条件对梨汁进行处理，分析梨汁中多酚氧化酶活性及褐变程度。结果表明：在实验所涉及的温度区域、酸试剂和抑制剂浓度范围内，对多酚氧化酶的活性及褐变反应均有不同程度的抑制。

pear juice was treated in this experement with different inhibitory factors. The effects of browning and activities of Polyphenol Oxidase in pear juice were analysed. The rerults showed that temperature,acidulents and inhibitors involved in this experiment can all inhibit PPO activities and browning reactions to different degrees.