| 郑晓燕.多酚氧化酶对热带水果品质的影响[J].中国南方果树,2017,46(5): |
| 多酚氧化酶对热带水果品质的影响 |
| Effects of polyphenol oxidase on quality of tropical fruits |
| 投稿时间：2017-01-04 修订日期：2017-02-28 |
| DOI： |
| 中文关键词: 多酚氧化酶 热带水果 品质影响 控制措施 |
| 英文关键词:Polyphenol oxidase Tropical Fruits Effects of Quality Control Measures |
| 基金项目:木奶果多酚对Aβ 25-35 致PC12 细胞损伤的神经保护作用 |
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| 中文摘要: |
| 多酚氧化酶（Poly phenol Oxidase，PPO）是一类广泛存在于植物、真菌和昆虫质体中的含铜金属酶类，属于氧化还原酶。在有氧条件下，多酚氧化酶能催化果蔬原料中的内源性多酚物质氧化为醌类物质，醌类物质聚合产生黑色素，是引起果蔬褐变的主要因素。本文主要介绍了多酚氧化酶对热带水果保鲜、加工期间的品质影响以及控制措施。 |
| 英文摘要: |
| Polyphenol oxidase (Poly phenol, Oxidase, PPO) is a kind of copper enzymes which widely exist in plants, fungi and plastid of insects , belonging to the class of redox enzymes. Under aerobic conditions, polyphenol oxidase will catalyze the oxidation of endogenous polyphenols of fruits and vegetables into the corresponding quinones. Quinone will then undergo spontaneous polymerization, which is the main factor causing browning of fruits and vegetables. This paper mainly introduces the effects and control measures of polyphenol oxidase on the quality of tropical fruits during the preservation and processing. |
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