中南民族大学学报（自然科学版）2017，Vol.36Issue(4)：60-63,4.
樱桃果实酶促褐变及其影响因素的研究
Study on the Enzymatic Browning in Cherry
摘要
Abstract
The enzymatic characteristics of Hongdeng cherry polyphenol oxidase ( PPO ) was preliminary studied by spectrophotometer using catechol as substrate .The change of browning degree in cherry fruits at room temperature and 4℃and the effects of the pH, reactivity time, temperature and inhibitors such as L-cysteine, Vic, citric acide and 4-hydroxycinnamic acid were studied .The results showed that the optimum conditions as follow: pH is 4.0, the reaction temperature is 10 ℃, the time of reaction was 10 ~15 min.Under certain conditions , four kinds of inhibitors presents different inhibiting effect , and the optimum one is Vic .关键词
樱桃/酶促褐变/多酚氧化酶/抑制剂Key words
cherry/enzymatic browning/polyphenol oxidase/inhibitor分类
农业科技引用本文复制引用
方莹,李雨念,王梅志,李佳冰,钟艺萃,王海英..樱桃果实酶促褐变及其影响因素的研究[J].中南民族大学学报（自然科学版）,2017,36(4):60-63,4.基金项目
湖北省自然科学基金资金(2015CFB519) （2015CFB519）
中央高校基本科研业务费专项资金资助项目(CZQ14016) （CZQ14016）
湖北省战略性新兴(支柱)产业人才培养计划(GJZ15001) （支柱）
