摘要
采用不同品种的蕨菜,在相同的反应条件下,对其过氧化物酶的活性进行比较分析,结果表明,苦蕨过氧化物的活性是(甘居)蕨的2倍多。在此基础上对过氧化物酶活性的影响因素进行了研究。
In this study, two kinds of Pteridium aquilinum were studied to compare their different peroxidase activity, the results indicated that the peroxidase activity in P.revelutum(BL)was 2 times higher than that in the Pteridium aquilinum(L). In addition, the effects of pH and temperature on peroxidase activity were studied in this paper.
出处
《食品研究与开发》
CAS
北大核心
2005年第2期65-67,共3页
Food Research and Development
基金
河南省教育厅科学基金项目
