中国蔬菜Issue(12)：65-69,5.
不同品种菊芋总酚含量、PPO活性、POD活性及其与褐变的关系
Studies on Relation between Phenol Content, Activities of PPO and POD,and Browning of Different Artichok Cultivars
摘要
Abstract
The phenol content and activities of polyphenol oxidase ( PPO ) and peroxidease ( POD ), and browning degree in 5 artichok ( Helianthus tuberosus L.) cultivars were tested. The result indicated that phenol content, activities of PPO and POD, and browning degree existed significant variation among the 5 artichok cultivars, and indexes of the 3 northern cultivars were higher than that of the 2 southern cultivars. The correlation analysis showed that the relation between PPO and browning degree is positively significant among the 4 cultivars, all of which had tumour of irregular shape. The correlation coefficient r=0.982. The result of browning principal component analysis showed that phenol content, activities of PPO and POD were 3 variables jointly affecting artichok browning.关键词
菊芋/褐变/总酚/PPO/PODKey words
Artichok/Browning/Phenol/Polyphenol oxidase/Peroxidease分类
农业科技引用本文复制引用
巩慧玲,李善家,李志忠..不同品种菊芋总酚含量、PPO活性、POD活性及其与褐变的关系[J].中国蔬菜,2011,(12):65-69,5.基金项目
国家大学生创新性实验计划项目(091073120) （091073120）
