摘要
本文探讨了抗坏血酸在不同温度、酸度和浓度条件下对苹果片中多酚氧化酶活力的抑制效果。结果表明 ,该酶活力在 1 .0 %～ 1 .5 %的抗坏血酸溶液中显著降低 ,1 .0 %抗坏血酸在pH3或 pH4的条件下 ,能显著降低酶的活力 ,在 5 0～ 60℃范围内 1 5min能显著降低酶褐变。
Under different temperature, different acidity or different concentration circumstance,the efficiency of inhibiting apple Polyphenoloxidase's activity was discussed in this issue. The results indicated that activity of this enzyme was descended obviously in definite surroundings,such as in 1.0～1.5% Ascorbic Acid solution,1.0% Ascorbic Acid solution (pH3 or pH4) or 50～60℃,1.0% Ascorbic Acid solution for 15 minutes.
出处
《安徽技术师范学院学报》
2003年第2期149-152,共4页
Journal of Anhui Agrotechnical Teachers College
关键词
苹果
多酚氧化酶
褐变
抗坏血酸
Apple
Polyphenoloxidase
Browning
Ascorbic Acid
