雪莲果防褐变技术的研究

Study on Anti-Browning Technology of Smallanthus Sonchifolius

从雪莲果块茎中提取多酚氧化酶(Polyphenol Oxidase,PPO),采用分光光度法对其最大吸收波长最适反应温度进行研究,还研究了VC、氯化钠、柠檬酸、柠檬汁、橘子汁对雪莲果PPO活性的影响。结果表明:雪莲果多酚氧化酶最大吸收波长为400nm,最佳反应温度为30℃。氯化钠、抗坏血酸、柠檬酸、柠檬汁、橘子汁都有抑制褐变的效果。组合抑制剂抑制褐变效果比单一抑制剂好且最佳组合抑制剂为1.5%氯化钠+0.5%抗坏血酸+1.5%柠檬酸+10%柠檬汁。

Polyphenol exidas （PPO） is extracted fi＇om smmallanthus sonchifolius tuber, and it＇s maximum absorption wavelength and optimal reaction temperature are studied though spectrophotometric method. Also, effects of VC, sodium chloride, citric acid, lemon juice, orange juice on the tuber of PPO activity were studied. The results show that the maximum absorption wavelength of tuber polyphenol oxidase is 400 nm; the optimal reaction temperature is 30 ℃. Sodium chloride, citric acid, ascorbic acid, lemon juice, and orange juice all have the effect of anti-Browning. Composite inhibitors inhibit Browning better than single inhibitors dose and optimal combination of inhibitors is： 1.5% sodium chloride ＋ 0.5% ascorbic acid ＋ 1.5% citric acid ＋ 10% lemon juice.