刺梨多酚氧化酶的提取工艺及其抑制剂研究
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摘要
以刺梨(Rosa roxburghii Trat)为原料,采用正交试验优化刺梨多酚氧化酶(polyphenol oxidase,PPO)的提取条件,并研究不同抑制剂[抗坏血酸、乙二胺四乙酸二钠(ethylenediaminetetraacetic acid disodium salt,EDTA-2Na)、柠檬酸]对刺梨PPO活性的影响。结果表明,PPO的最佳提取工艺条件为:底物邻苯二酚的浓度为0.12 mol/L,提取温度为30℃,缓冲液的p H值为6.0。同时,抗坏血酸、EDTA-2Na、柠檬酸对刺梨PPO活性均有抑制效果,其中抗坏血酸对PPO活性抑制效果最强,其次是柠檬酸、EDTA-2Na。
Using the fruit of Rosa roxburghii Tratt as raw material,orthogonal experiment was used to optimize the extraction conditions of polyphenol oxidase(PPO) in Rosa roxburghii Tratt,and the effects of different inhibitors [ascorbic acid,ethylenediaminetetraacetic acid disodium salt(EDTA-2 Na)and citric acid]on PPO activity in Rosa roxburghii Tratt were studied. The experimental results showed that the optimal extraction conditions of PPO were as follows: the catechol concentration assubstrate 0.12 mol/L, the extraction temperature 30 ℃,and the buffer pH value 6.0. Meanwhile,all the compounds such as ascorbic acid,EDTA-2Na and citric acid,had inhibiting effects on PPO activity in Rosa roxburghii Tratt,among which ascorbic acid had the strongest inhibiting effect on PPO activity,followed by citric acid and EDTA-2Na.
Using the fruit of Rosa roxburghii Tratt as raw material,orthogonal experiment was used to optimize the extraction conditions of polyphenol oxidase(PPO) in Rosa roxburghii Tratt,and the effects of different inhibitors [ascorbic acid,ethylenediaminetetraacetic acid disodium salt(EDTA-2 Na)and citric acid]on PPO activity in Rosa roxburghii Tratt were studied. The experimental results showed that the optimal extraction conditions of PPO were as follows: the catechol concentration assubstrate 0.12 mol/L, the extraction temperature 30 ℃,and the buffer pH value 6.0. Meanwhile,all the compounds such as ascorbic acid,EDTA-2Na and citric acid,had inhibiting effects on PPO activity in Rosa roxburghii Tratt,among which ascorbic acid had the strongest inhibiting effect on PPO activity,followed by citric acid and EDTA-2Na.
引文
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[2]吕佳敏,刘同亭,田瑛.刺梨的主要医学功效及应用研究进展[J].实用医药杂志,2018,35(4):370-372
[3]林燕.我国刺梨研究现状的文献计量分析[J].安徽农业科学,2012,40(10):6274-6275
[4]张欣,贝盏临,张安东.香水梨和皇冠梨果实多酚氧化酶特性的研究[J].食品工业,2016,37(7):219-223
[5]赵坚华,郑玉淑,李官浩,等.苹果梨中多酚氧化酶抑制剂的抑制效果研究[J].食品科学,2010,31(2):277-279
[6]何利华,江英,闫师杰,等.降温方法对不同采收成熟度鸭梨果心PPO活性及褐变影响的研究[J].保鲜与加工,2010,10(3):42-45
[7]张亚伟,陈义伦.不同品种梨汁酶促褐变因子及相关性[J].中国农业科学,2011,44(9):1880-1887
[8]Rocha A M C N,Morais A M M B.Characterization of polyphenolo xidase(PPO)extracted from‘Jonagored’apple[J].Food Control,2001,12(2):85-90
[9]李玲,于娟娟,金青,等.砀山酥梨石细胞发育过程中PPO酶学特性及其cDNA片段克隆[J].激光生物学报,2011,20(3):353-359
[10]程建军,马莺,杨咏丽,等.苹果梨中多酚氧化酶酶学特性的研究[J].园艺学报,2002,29(3):261-262
[11]杨如义,郑能武,崔屹,等.酪氨酸酶同功酶的抑制作用研究[J].中国科学技术大学学报,2000(4):117-124
[12]Nú觡ez-Delicado E,Serrano-Megías M,JoséPérez-López A J,et al.Characterization of polyphenol oxidase from Napoleon grape[J].Food Chemistry,2007,100(1):108-114
[13]陈艳乐,申秀英,丁炳扬,等.薯蓣多酚氧化酶特性及褐变控制[J].食品科学,2003,24(10):59-62
[14]徐芹,乔勇进,方强,等.砀山酥梨多酚氧化酶酶学特性及抑制效应的研究[J].食品科学,2008,29(4):74-77
[15]吴亮亮.海水虾防黑变抑制剂的复配及抑制机理研究[D].舟山:浙江海洋学院,2012
[16]徐芹.砀山酥梨果汁褐变机理及控制技术研究[D].南京:南京农业大学,2008
[17]郁志芳,夏志华,陆兆新.鲜切甘薯酶促褐变机理的研究[J].食品科学,2005,26(5):54-59
[18]李晓丽,王成,朱宁等.响应面法优化无核白葡萄多酚氧化酶的提取工艺[J].食品工业科技,2018,39(4):106-110
[19]李桂琴,刘坤,高志华,等.鸭梨果肉多酚氧化酶的活性研究与纯化[J].河北农业大学学报2010,33(5):45-49
[20]Palma-Orozco G,Ortiz-Moreno A,Dorantes-Alvarez L,et al.Purification and partial biochemical characterization of poloyphenol oxidase from mamey(PouteriaSapota)[J].Phytochemistry,2011,72(1):82-88
[21]Waliszewski K N,Márquez O,Pardio V T.Quantification and characterisation of polyphenol oxidase from Vanilla bean[J].Food Chemistry,2009,117(2):196-203
[23]刘金豹,翟衡,张静.果汁褐变及其影响因素研究进展[J].饮料工业,2004,7(3):1-5
[24]ROIG M G,BELLO J F,RIVERA Z S,et al.Studies on the occurrence of non-enzymatic browning during storage of citrus juice[J].Food Research International,1999,32(9):609-619