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中国农学通报

中国农学通报 ›› 2010, Vol. 26 ›› Issue (20): 73-79.

所属专题： 生物技术； 园艺

• 食品 营养 检测 安全 • 上一篇    下一篇

板栗果实酶促褐变相关因素的研究

王静 綦菁华 武奕宏 黄漫青 杨心宇   

  • 收稿日期:2010-05-19 修回日期:2010-06-03 出版日期:2010-10-20 发布日期:2010-10-20
  • 基金资助:

    板栗果实中主要酶促褐变底物的研究

Study on the factors that related to enzymatic browning from the Castanea mollissima Blume Kernel

  • Received:2010-05-19 Revised:2010-06-03 Online:2010-10-20 Published:2010-10-20

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摘要：

笔者对板栗中引发褐变的多酚氧化酶，过氧化物酶及多酚类物质进行了提取研究。对板栗中的多酚提取方式采用单因素实验筛选最佳条件；粗提物经聚酰胺柱纯化，使用紫外光谱扫描，高效液相色谱进行鉴定。对板栗中多酚氧化酶以及过氧化物酶进行提取，并对其特性进行研究。结果表明：板栗果实中多酚提取的最佳工艺为：用60%的丙酮溶液采用超声提取法提取60min，提取温度4℃；粗提物经聚酰胺柱分离纯化，光谱扫描和利用高效液相色谱鉴别纯化后可获得两种组分，初步鉴定为黄烷-3-醇组分；多酚氧化酶的最适作用温度为25~30℃，最适作用pH为5.0~6.0；过氧化物酶的最适作用温度为30℃，最适作用pH为4.0。

关键词: 坡缕石, 坡缕石, 生态功能肥, 马铃薯, 产量效应

Abstract:

Polyphenol oxidase, peroxidase and phenols caused chestnut browning in chestnut fruits were extracted and studied. The best phenols extraction process was determined by single factor experiments and the extracts was purified by polyamide column. The extracts obtained after purification was identified by spectral scanning and High Performance Liquid Chromatography. Polyphenol oxidase and peroxidase were extracted and their characteristics were researched. Results: The best phenols extraction process is using 60% acetone solution as solvent, extracting with ultrasonic and the temperature is 4℃. Two components were founded after purification and identification by spectral scanning and High Performance Liquid Chromatography. They were preliminary studied as flavan-3-ol. The characteristic of the two enzymes was that the optimal temperature of PPO is 25 ~ 30℃ and the optimum pH was 5.0~6.0.The optimal temperature of POD is 30℃ and the optimum pH was 4.0~5.0.