橄榄果实中PPO和POD活性抑制研究

Study on the Inhibition of Polyphenoloxidase and Peroxidase Activities in Chinese White Olive Fruit

本文研究温度和几种抑制剂对橄榄果实多酚氧化酶(PPO)和过氧化物酶(POD)活性的影响。结果表明,橄榄果实PPO活性最强的温度为27℃,POD活性最强的温度为45℃;低温对PPO活性的抑制较POD显著;抗坏血酸和亚硫酸钠可有效地抑制PPO活性,而抗坏血酸和氯化镁则对POD活性有明显的抑制作用。

Under different temperatures, the effects of several inhibitors on the activities of polyphenoloxidase （PPO） and peroxidase （POD） in Chinese white olive fruit were studied. The results indicated that PPO activity was highest at 27℃ and POD was at 45℃. The inhibition of PPO activity was more significant than that of POD during low temperature. Ascorbic acid and sodium sulfite could significantly inhibit the activity of PPO. Meanwhile, ascorbic acid and magnesium chloride had significant inhibition on the activity of POD.