羟基自由基对蜜梨多酚氧化酶活力的影响

Effect of Hydroxyl Radical on Polyphenol Oxidase Activity in Honey Pear

探究羟基自由基对多酚氧化酶酶活力的抑制效果,为相关研究及其在果蔬保鲜中的应用提供参考。利用含2%PVPP的磷酸盐缓冲液处理蜜梨,用丙酮提取酶蛋白,在不同的温度中,用一定摩尔比制成的Fenton试剂处理蛋白稀释液,以邻苯二酚作为反应底物,用分光光度法测量多酚氧化酶活力。摩尔比为3∶2的Fenton试剂对酶活力的抑制作用最强,10℃反应温度对酶活力没有抑制效果,37℃反应温度对酶活力抑制作用最强。

Hydroxyl radical inhibitory effect to the enzyme activity of polyphenol oxidase was explored, which provided relevant researches and its application in the storage of fruits and vegetables with references. The pear was immersed into phosphate buffer which contained 2% of PVPP, acetone extraction was used to extract protein. After that, certain molar ratio Fenton reagent was used in dilution protein, using o-dihydroxybenzene as substrate, spectrophotometry was applied to study the enzyme activity of polyphenol oxidase under different reaction temperatures. After adding Fenton reagent, the inhibitory effect was proofed to the strongest when the molar ratio ferrous sulfate to hydrogen peroxide in the Fenton reagent was 3/2. Besides, Fenton reagent had no inhibitory effect when the reaction temperature was 10℃, the effect became the strongest in 37 ℃.