香菇PPO超声辅助法提取工艺及酶学特性的研究

The Research on Ultrasonic-Assisted Extraction and Enzyme Properties of PPO in Lentinus edodes

对超声波辅助浸提法提取香菇中多酚氧化酶的工艺进行研究,并考察香菇中多酚氧化酶的酶学特性,并对3种抑制剂对多酚氧化酶的抑制效果进行比较。结果表明:最优提取工艺为:磷酸缓冲液中添加的PVPP含量为2.0%,超声时间150 s,固液比为3∶5(g/mL);香菇中多酚氧化酶的最适pH值为6.9,最适温度为40℃,选取邻苯二酚为底物时,其最适浓度为0.3 mol/L,3种抑制剂对香菇中多酚氧化酶均有抑制作用,抑制效果为抗坏血酸>柠檬酸>乳酸,其中抗坏血酸在浓度为2 g/L时,抑制效果为对照组的8.42%。

This paper studied the ultrasonic-assisted extraction of mushroom, examined the enzymatic properties of polyphenol oxidase in mushroom, and compared the polyphenol oxidase inhibiting effect of three inhi- bitors. Results showed that PVPP content was 2.0 %, ultrasonic time 150 s, the solid liquid ratio 3 ： 5 （g/mL） ; The optimal conditions of polyphenol oxidase activities in mushroom were pH 6.9, temperature 40 ℃, the con- centration 0.3 mol/L with the substrate of eateehol. Three inhibitors had inhibition in polyphenol oxidase in mushroom. The inhibiting effect was Vc 〉eitrie acid 〉 lactic acid. In the concentration of 2 g/L, the inhibiting effect of Vc was 8.42 % in the control group.