多酚氧化酶及超氧化物歧化酶与花生霉变的关系

The relationship between changes of activities of polyphenol oxidase(PPO) and superoxide dismutase(SOD) in peanut mildew process

探讨多酚氧化酶(PPO)及超氧化物歧化酶(SOD)活力变化与花生霉变进程的关系,为食品质量检测及食品的储藏安全提供理论依据。分别采用邻苯二酚显色法和邻苯三酚自氧化法测定PPO及SOD的酶活力。结果表明,PPO及SOD酶活均随着花生霉变进程变化而变化,呈现出特定的规律性。安全可食阶段的花生PPO酶活最高,而SOD酶活则最低。当花生微量长霉时,PPO酶活减少率为38.42%,而SOD酶活增加率则超过500%。这些数据可以作为花生是否霉变的评判依据。

The aim was to explore the relationship between changes of activities of polyphenol oxidase （PPO） and superoxide dismutase（SOD） in peanut mildew process, provide the theory basis for food quality test and stored safely. PPO activity was determined by adjacent catechol colour-display method, and SOD by adjacent pyrogallol selfoxidation method. The result shows that the activities of PPO and SOD were varied with peanuts mildew degree, presenting specific regularity. The PPO activity was the highest, and the SOD activity was the lowest in safety edible stage of peanuts. The change rate of PPO was negative 38.42 percent, and SOD more than 500 percent. This datum can be used as the basis for judging whether mildew peanuts.