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.