本文已被：浏览 2905次 下载 1400次
投稿时间：2016-09-21
投稿时间：2016-09-21
中文摘要: 对超声波辅助浸提法提取香菇中多酚氧化酶的工艺进行研究，并考察香菇中多酚氧化酶的酶学特性，并对 3 种抑制剂对多酚氧化酶的抑制效果进行比较。结果表明：最优提取工艺为：磷酸缓冲液中添加的 PVPP 含量为 2.0 %， 超声时间 150 s，固液比为 3 ∶ 5（g/mL）；香菇中多酚氧化酶的最适 pH 值为 6.9，最适温度为 40 ℃，选取邻苯二酚为底 物时，其最适浓度为 0.3 mol/L，3 种抑制剂对香菇中多酚氧化酶均有抑制作用，抑制效果为抗坏血酸>柠檬酸>乳酸， 其中抗坏血酸在浓度为 2 g/L 时，抑制效果为对照组的 8.42 %。
Abstract:This paper studied the ultrasonic-assisted extraction of mushroom， examined the enzymatic proper－ ties of polyphenol oxidase in mushroom， and compared the polyphenol oxidase inhibiting effect of three inhi－ bitors. Results showed that PVPP content was 2.0 %， ultrasonic time 150 s， the solid liquid ratio 3 ∶ 5（g/mL）； The optimal conditions of polyphenol oxidase activities in mushroom were pH 6.9， temperature 40 ℃， the con－ centration 0.3 mol/L with the substrate of catechol. Three inhibitors had inhibition in polyphenol oxidase in mushroom. The inhibiting effect was VC > citric acid > lactic acid. In the concentration of 2 g/L， the inhibiting effect of VC was 8.42 % in the control group.
keywords: Lentinus edodes polyphenol oxidase extraction ultrasound-assisted enzymatic characteristics inhibitor
文章编号：201712010 中图分类号： 文献标志码：A
基金项目:
| Author Name | Affiliation |
| HAN Chun-ran， HUANG He-yan， LI Yu， DAI Chuan-rong， LIN Zong-yu， ZHANG Jia-cheng | College of Food Engineering， Harbin University of Commerce， Harbin 150076， Heilongjiang， China |
引用文本：
津ICP备20000603号-1