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脂氧合酶活性研究及其对食品质量的影响 被引量:5

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摘要 脂氧合酶(lipoxygenase)是果蔬成熟衰老中的关键酶。我们从大豆中提取脂氧合酶,在植物体外用酶反应动力学的方法对其进行活性研究。结果发现,Ca2+以不同浓度存在对其活性有不同的影响,厚朴和白芍的95%乙醇提取液对脂氧合酶活性有较好的抑制作用。
出处 《食品工业科技》 CAS CSCD 北大核心 2002年第7期22-24,共3页 Science and Technology of Food Industry
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