作　　者： ; ; ; ; ;

机构地区： 湛江海洋大学食品科技学院

出　　处： 《湛江海洋大学学报》 2004年第4期63-66,共4页

摘　　要： 以菠萝 (AnanascomosusMerr)为原料 ,应用改良的方法对菠萝天然酶活力进行测定 ,对菠萝酶活力变化进行了初步探讨。结果表明 :测定未成熟、成熟菠萝酶活力分别为 10 6 .10和 6 5 .85u/mL ;菠萝肉、皮、整果汁酶活力分别为 86 .98、5 0 .72、5 5 .2 1u/mL ;室温贮藏 ,酶活力取样时为 5 4.97u/mL ,第 4天达最高值 72 .78u/mL ,第 8天降至 4 3.6 6u/mL ;4℃贮藏 ,酶活力取样时为 5 4.97u/mL ,第 2天达最高值71.6 8u/mL ,第 4天降至 5 0 .12u/mL 。 Using pineapple, we applied the simplified method to measure the crude enzyme activity,and discussed the change of enzyme activities of pineapple. The results were summarized as follows: Enzyme activities of immaturity and mature pineapple are 106.10 and 65.85 u/mL, pineapple meat, skin, meat and skin is 86.98, 50.72,55.21 u/mL respectively; In room storage temperature, when samples was taken, enzyme activity is 54.97u/mL , then it goes up the largest 72.78 u/mL at the forth day, to the eighth day it down 43.66u/mL; At 4 ℃ storage temperature enzyme activity is 54.97u/mL in the beginning, and then it goes up the largest 71.68u/mL at the second day, to the forth day it down 50.12 u/mL. That is to say,the activity goes up and then down at different time and temperatures.

关 键 词： 菠萝 天然酶活力 酶活力测定

领　　域： [轻工技术与工程] [轻工技术与工程]