刺梨多酚氧化酶的提取工艺及其抑制剂研究

Study on the Inhibitors and Extraction Technique of Polyphenol Oxidase in Rosa roxburghii Tratt

以刺梨(Rosa roxburghii Trat)为原料,采用正交试验优化刺梨多酚氧化酶(polyphenol oxidase, PPO)的提取条件,并研究不同抑制剂[抗坏血酸、乙二胺四乙酸二钠(ethylenediaminetetraacetic acid disodium salt,EDTA-2Na)、柠檬酸]对刺梨PPO活性的影响。结果表明,PPO的最佳提取工艺条件为:底物邻苯二酚的浓度为0.12mol/L,提取温度为30℃,缓冲液的pH值为6.0。同时,抗坏血酸、EDTA-2Na、柠檬酸对刺梨PPO活性均有抑制效果,其中抗坏血酸对PPO活性抑制效果最强,其次是柠檬酸、EDTA-2Na。

Using the fruit of Rosa roxburghii Tratt as raw material, orthogonal experiment was used to optimize the extraction conditions of polyphenol oxidase(PPO) in Rosa roxburghii Tratt, and the effects of different inhibitors [ascorbic acid, ethylenediaminetetraacetic acid disodium salt (EDTA-2Na) and citric acid]on PPO activity in Rosa roxburghii Tratt were studied. The experimental results showed that the optimal extraction conditions of PPO were as follows: the catechol concentration assubstrate 0.12 mol/L, the extraction temperature 30 ℃, and the buffer pH value 6.0. Meanwhile, all the compounds such as ascorbic acid, EDTA-2Na and citric acid, had inhibiting effects on PPO activity in Rosa roxburghii Tratt, among which ascorbic acid had the strongest inhibiting effect on PPO activity, followed by citric acid and EDTA-2Na.