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对影响杏多酚氧化酶（ＰＰＯ）活性的因素研究结果表明，２５℃、ｐＨ６．８时杏ＰＰＯ活性最强；８５℃和１００℃下，杏ＰＰＯ完全失活的时间分别为１５０ｓ和３５ｓ；抗坏血酸和Ｌ－半胱氨酸对杏ＰＰＯ活性有抑制作用，抑制程度随浓度增加而增强。
The results showed that the activity of apricot PPO was the strongest at 25 ℃ and pH6.8. The complete inactivation time of apricot PPO at 85 ℃ and 100 ℃ were 150s and 35s, respectively. Ascorbic acid and L-cysteine inhibited the activity of apricot PPO, the degree of inhibition increased with increasing concentration.