作　　者： ; ; ; ;

机构地区： 华南农业大学食品学院

出　　处： 《食品工业科技》 2010年第7期203-205,共3页

摘　　要： 酶促褐变是影响荔枝果肉加工和贮藏的重要问题,多酚氧化酶(PPO)是引起酶促褐变的重要酶类。用磷酸缓冲液匀浆提取荔枝果肉中的多酚氧化酶,提取液最佳离子浓度为0·1mol/L、最适pH为7·5、最佳提取时间为2h,最适料液比为1∶3。并通过硫酸铵沉淀和Phenyl Sepharose CL-4B(苯基琼脂糖CL-4B)疏水柱层析进行初步纯化,该酶被纯化了9·4倍,得率为48%。 Enzyme browning is one of the most reactions impacting quality of litchi pulp. Polyphenol oxidase is a key enzyme inducing enzyme browning. Polyphenol oxidase in litchi pulp was extracted by phosphate buffer and purified by ammonium sulfate precipitation and Phenyl Sepharose CL-4B hydrophobic chromatography. Highest enzyme activities were obtained in a 0.1mol/L phosphate buffer at pH 7.5,the optimum extracting time was 2h and 1∶3 of the best solid to liquid. PPO from litchi pulp was purified by 9.4 fold and yield was 48%.

关 键 词： 荔枝果肉 多酚氧化酶 提取 纯化

领　　域： [轻工技术与工程] [轻工技术与工程]