‘鸭梨’果心多酚氧化酶提取方法的优化

Optimization of Polyphenol Oxidase Extraction in the Core of ‘Yali’ Pear

以‘鸭梨’为供试材料,通过设定不同实验条件,分析影响果心多酚氧化酶(polyphenol oxidase,PPO)提取效率的部分因素,以期找到提取‘鸭梨’果心多酚氧化酶的最适条件。结果表明:磷酸盐提取缓冲液的pH≥7.0,提取缓冲液中分别含有0.2%TritonX-100、1%SDS、6%～8%PVP、2%PVPP以及每克果心鲜样中加入2mg抗坏血酸时均能高效提取‘鸭梨’果心PPO。

The factors that affected the extraction of polyphenol oxidase （PPO） in the core of ＇Yali＇ pear were studied by designing different assays to find optimal conditions for extracting. Results indicated that the pH of extractive buffer should be ≥7.0, and the extractive buffer contained 0.2% Triton X-100, 1% SDS, 6%-8% PVP or 2% PVPP, or one gram of fresh core supplied with 2 mg ascorbic acid, respectively, could improve the extractive efficiency of PPO in the core of ＇Yali＇ Pear.