| 菠萝天然酶活力测定方法及活力变化 |
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| 引用本文： | 谌素华,洪鹏志,章超桦,黄艺宁,于志斌.菠萝天然酶活力测定方法及活力变化[J].广东海洋大学学报,2004,24(4):63-66. |
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| 作者姓名： | 谌素华 洪鹏志 章超桦 黄艺宁 于志斌 |
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| 作者单位： | 湛江海洋大学食品科技学院,广东,湛江,524025 |
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| 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 ,即不同温度下贮藏不同时间酶活力变化是先升高后降低
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| 关 键 词： | 菠萝 天然酶活力 酶活力测定 |
| 文章编号： | 1007-7995(2004)8-0063-04 |
| 修稿时间： | 2003年6月13日 |
Determination and Inflection Activity of the Crude Enzyme Activity of Pineapple |
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| CHEN Su-hua,HONG Peng-zhi,ZHANG Chao-hua,HUANG Yi-ning,YU Zhi-bin.Determination and Inflection Activity of the Crude Enzyme Activity of Pineapple[J].Journal of Zhanjiang Ocean University,2004,24(4):63-66. |
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| Authors: | CHEN Su-hua HONG Peng-zhi ZHANG Chao-hua HUANG Yi-ning YU Zhi-bin |
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| Abstract: | 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. |
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| Keywords: | pineapple crude enzyme activity enzyme activity determination |
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