论文部分内容阅读
以邻苯二酚为底物,采用分光光度法对采集的刺嫩芽鲜样及加工过程中各阶段的刺嫩芽产品进行多酚氧化酶(PPO)活性进行测定,测定结果是:刺嫩芽样品在同样温度及pH值条件下不同的腌制时间对多酚氧化酶活性大小有一定的影响,刺嫩芽由鲜样(样品1)至盐渍后期样品(样品2、样品3)的多酚氧化酶活性分别是:108.142 U/g.min、31.714 U/g.min、15.428 U/g.min。酶活力单位定义为:在一定温度、pH值条件下1 mmol/L底物浓度每分钟改变0.01吸光度所需的酶量为1个酶活力单位。
Using catechol as the substrate, the polyphenol oxidase (PPO) activity was determined by spectrophotometry on the fresh samples of spiny buds and the spiny buds during the processing. The results were as follows: Bud samples at different temperatures and pHs have different effects on the activity of polyphenol oxidase (PPO), and the spikelets from the fresh sample (sample 1) to the saline late sample (sample 2, sample 3) Polyphenol oxidase activity was: 108.142 U / g.min, 31.714 U / g.min, 15.428 U / g.min. The unit of enzyme activity is defined as the amount of enzyme required to change 0.01 absorbance per minute at a substrate concentration of 1 mmol / L at a temperature and pH of 1 enzyme activity unit.