鲜茶汁贮藏过程中多酚氧化酶活性分析

鲜茶汁在贮藏过程中极易酶促褐变,采用分光光度法,研究了温度、pH值及浓度抑制剂对鲜茶汁中多酚氧化酶（PPO）活性的影响.结果表明：在25～40℃,鲜茶汁PPO活性能保持较高的活性,当温度超过40℃,鲜茶汁PPO酶活性开始迅速下降;pH值为5.5-6.5,鲜茶汁PPO活性较为稳定,当pH值超过6.5,PPO活性开始迅速下降.不同浓度柠檬酸和NaHSO3对鲜茶汁中PPO的活性均有一定的抑制效果,其中0.5％的柠檬酸在室温下对多酚氧化酶活性的抑制率可达85.01％....

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Published in广东农业科学 Vol. 41; no. 1; pp. 90 - 92
Main Author 赵振军 郭胡津 黎星辉
Format Journal Article
LanguageChinese
Published 南京农业大学园艺学院,江苏南京210095%长江大学园艺园林学院,湖北荆州,434023%南京农业大学园艺学院,江苏南京,210095 2014
长江大学园艺园林学院,湖北荆州434023
Subjects
多酚氧化酶
活性
鲜茶汁
活性
多酚氧化酶
鲜茶汁
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ISSN1004-874X

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Summary:鲜茶汁在贮藏过程中极易酶促褐变,采用分光光度法,研究了温度、pH值及浓度抑制剂对鲜茶汁中多酚氧化酶（PPO）活性的影响.结果表明：在25～40℃,鲜茶汁PPO活性能保持较高的活性,当温度超过40℃,鲜茶汁PPO酶活性开始迅速下降;pH值为5.5-6.5,鲜茶汁PPO活性较为稳定,当pH值超过6.5,PPO活性开始迅速下降.不同浓度柠檬酸和NaHSO3对鲜茶汁中PPO的活性均有一定的抑制效果,其中0.5％的柠檬酸在室温下对多酚氧化酶活性的抑制率可达85.01％.
Bibliography:fresh tea juice; Polyphenol Oxidase; activity
44-1267/S
Fresh tea juice is extremely prone to browning during its storage for high content of polyphenols. In this study, influences of different temperature, pH and inhibitors with different concentrations on the activities of polyphenol oxidase were analyzed by using the method of spectrophotometry. The results showed that activities of polyphenol oxidase in fresh tea juice maintained at high level within 25~40~C, activities of polyphenol oxidase in fresh tea juice dropped rapidly after its temperature exceeded 40~C. Activities of polyphenol oxidase in fresh tea juice were relatively stable when the pH was between 5.5 and 6.5, and decreased rapidly after pH exceeded 6.5. Citric acid and NariS03 with different concentrations could obviously inhibit the activities of polyphenol oxidase in fresh tea juice, and 0.5% citric acid had the best effect on inhibiting the activities of polyphenol oxidase in fresh tea juice.
ZHAO Zhen-jun, GUO Hu-jin, LI Xing-hui（1.College o
ISSN:1004-874X