【作者】 辛广； 张兰杰； 陈华； 张博；

【Author】 XIN Guang, ZHANG Lan-jie, CHEN Hua and ZHANG Bo ( Department of Chemistry, Anshan Normal University, Anshan 114007), Fenxi Shiyanshi, 2005, 24(): x~x

【机构】 鞍山师范学院化学系；

【摘要】 对南果梨5和10℃贮藏35 d后的SOD活性进行了研究。结果表明:用 NBT法测南果梨SOD活性最适酶量:果皮为20μL,果肉为80μL,果心为60μL; SOD活性果皮>果心>果肉;10℃贮藏后的果皮、果肉SOD活性高于5℃下贮藏后果皮、果肉。更多还原

【Abstract】 The acdvity of superoxide dismutase in Nan-guo Pear after 35 d storage at different temperatures (5 and 10 ℃) was determined. The results indicated that the SOD activity of the peel was the highest and the flesh’s was the lowest. The SOD activity of the peel and the flesh after storage at 10 ℃ was higher than storage at 5 ℃. It was found that optimum enzyme concentration by means of NBT light reducing reaction: the peel was 20 μL, the flesh was 80 μL, the core was 60 μL.更多还原