番荔枝果肉多酚氧化酶活性影响因素的研究

Study on the Factors Influencing the Polyphenoloxidase Activity in Sweetsop Pulp

以番荔枝果肉为材料,研究了番荔枝多酚氧化酶(PPO)特性;比较了不同温度处理和加入几种抑制剂对番荔枝果肉加工过程中多酚氧化酶活性的影响。结果表明,用100℃处理5min,PPO相对活性的抑制率可达61.5%,在较短的时间就可以达到理想的效果。VC,L-半胱氨酸和PVP对PPO均有一定的抑制效果,其中以VC的效果最好。常温下用0.05%的VC处理10min,PPO相对活性的抑制率即可达到81.0%,该结果为番荔枝果肉加工中固有酶的灭活处理提供了依据和方法。

The processed sweetsop pulp was used to study its PPO property. Constrasted the influence of sweetsop pulp ppo by different temperatures disposal and several inhibiters. The result showed that extincting condition of PPO was 100℃ in 5 rain, comparatively activity of PPO was 61.5%.vic, L-cysteine and PVP all inhibited sweetsop pulp polyphenol oxidase activity. Amony them the action of vic was most significant. It; normal temperature, 0.05% vic disposal for 10min, the ppo＇s comparatively activity was 81.0%. The result showed the gist and method for intrinsic enzyme eliminate activeness during processing sweetsop pulp.