分光光度法对马铃薯中酪氨酸酶活性的测定OA北大核心CSTPCD
Determination of the Tyrosinase Activity in Potato with Spectrophotometric Method
[目的] 研究酪氨酸酶的活性,为防止马铃薯及其他含酪氨酸酶的水果和蔬菜等发生褐变提供参考.[方法]以马铃薯为原料,利用分光光度法测定酪氨酸酶的活性;为确定提取酪氨酸酶的适宜条件,测定不同温度和不同pH值对酶活性影响.[结果]结果显示,多巴溶液的吸收光谱最大吸收峰λmax 为480 nm,随着时间的增大吸光度变化趋于稳定.以此建立动力学曲线,由曲线的斜率可计算出酪氨酸酶的活性,并由试验得出酪氨酸酶的活性受温度和溶液的pH值影响较大.因此,提取和测定…查看全部>>
[Objective] The reference for the prevention of the browning of the potato and other fruits/vegetables containing tyrosinase was provide through the study on the activity of tyrosinase.[Method] The potato being taken as experimental raw material, the activity of tyrosinase in it was determined with the spectrophotometric method and the effect of different temperatures and different pH values on the activity of tyrosinase was experimented in order to ensure t…查看全部>>
王宁芳
青海师范大学,青海西宁,810008
农业科技
马铃薯分光光度法酪氨酸酶活性温度pH值
PotatoSpectrophotometryTyrosinaseActivityTemperaturepH value
《安徽农业科学》 2009 (19)
8821-8822,2
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