摘要
本文综述了蔬菜中脂氧合酶活性的快速测定方法,即甲基蓝染色(MBB)、胡萝卜染色(CB)和淀粉-碘化钾(KI-S)法,通过与常规实验室测定方法和感官评价比较,发现以上方法快速而有效,可作为食品生产中行之有效的半定量检测方法,但对于不同的蔬菜种类可采用不同的快速测定方法。
The potential rapid methods for lipoxygenase assay in vegetables were reviewed in this paper, which includedmethylene blue bleaching (MBB), carotene bleaching (CB) and potassium iodide-starch (KI-S) methods. These methods wereevaluated both spectrophotometrically and visually. The results showed that MBB, KI-S and CB were effective for half-quantitive assay, but different for different vegetables.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2003年第12期146-149,共4页
Food Science
基金
国家自然科学基金(30200191)
科技部"十五"攻关课题资助(2001BA501A09)
关键词
蔬菜
脂氧合酶
酶活性
测定方法
淀粉-碘化钾法
胡萝卜染色
lipoxygenase
vegetable
rapid methods
methylene blue bleaching
carotene bleaching
potassium iodide-starch
