【作者】 乔勇进； 徐芹； 方强； 王海宏； 张绍铃；

【机构】 上海市农业科学院农产品保鲜加工研究中心； 南京农业大学园艺学院；

【摘要】 本文研究了萝卜提取液对砀山酥梨多酚氧化酶(PPO)活性及梨汁褐变的抑制效果。结果表明:萝卜提取液对梨PPO活性有抑制作用,且以加热萝卜提取液抑制效果最佳。随着加热温度和加热时间的延长,萝卜提取液对PPO活性的抑制作用更明显,PPO活性抑制效应随提取液浓度生高而增强,萝卜提取液对PPO抑制类型为竞争性抑制,可有效抑制梨汁褐变。更多还原

【Abstract】 Base on radish extract as natural substance inhibitor,the inhibitory effect of radish extract on pear polyphenol oxidase (PPO) activity and the browning of pear juice were investigated.Results showed that radish extract could inhibit PPO activity and the heated radish extract exhibited a higher inhibitory effect on PPO.The inhibitory effect of the extract was increased with increasing heating temperature and time and extract concentration. The radish extract inhibited the pear PPO competitively.The radish extract inhibited browning of pear juice effectively.更多还原