槲叶等几种植物组织中多酚氧化酶的pH效应

Effect of pH on Polyphenol Oxidase Activities in Some Plants

以槲叶、柿叶、烟叶、马铃薯叶和块茎以及杏果实为材料，研究了PH值对各种植物组织内多酚氧化酶活性的影响。结果表明：不同植物来源的多酚氧化好最适PH不同。同时探讨了杀青和腌制对槲叶加工中多酚氧化酶活性的抑制效果。

Several plants organizes such as the leaves of orental white oak,persimmon,potato and tobacco, and stem tuber of potato and Apricot fruits were used to study the pH effect on PPO activity. The results showed that there were different PPO activities in different pH levels and in different plant's organizes. And, it was studied that killing green leaves and salting in producing of oriental white oak had different inhibiting effect on PPO activities.