【摘要】 以“青富１３”苹果叶片为试材，研究了苹果过氧化物酶（ＰＯＤ）的理化性质。结果表明：苹果叶片ＰＯＤ同工酶可粗分为酸性酶和碱性酶两大类，酸性酶的最适ｐＨ在６．０左右，碱性酶的最适ｐＨ在９．０左右；在最适ｐＨ条件下，不同的缓冲液体系对ＰＯＤ活性有一定的影响；该酶系最适温度综合表现为２５℃左右，热稳定性试验表明苹果ＰＯＤ相当耐热，８０℃可维持活性２ｍｉｎ左右，５５℃可保持活性７２ｈ；底物试验证明，该酶系可催化Ｈ２Ｏ２对酚、胺类化合物的氧化作用更多还原

【Abstract】 The physical and chemical properties of peroxidase(POD) in leaves of apple tree were researched by taking apple strain Qingfu 13 as samples.The results suggested that the POD might be divided into two types:the acidic(optimum pH 6.0)and the basic(optimum pH 9.0)enymes.At optimum pH different buffer systems could affect the POD activity.The enzymes are heat stable,and can keep the activity at 80℃ for 2～3 min and at 55℃ for 72 h.The substrate test results revealed that the POD of apple leaves could impel H 2 O 2 to oxidize phenol and amine compounds.更多还原