| 莲雾果实过氧化氢酶活性及其影响因素分析 |
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| 引用本文： | 张福平,陈蔚辉,谢莉丹,陈焕彬,陈雪冬.莲雾果实过氧化氢酶活性及其影响因素分析[J].广西农业科学,2014(1):94-97. |
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| 作者姓名： | 张福平 陈蔚辉 谢莉丹 陈焕彬 陈雪冬 |
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| 作者单位： | [1]韩山师范学院生物系,广东潮州521041 [2]潮州市新星农业开发有限公司,广东潮州515632 |
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| 基金项目： | 广东省科技计划项目（2012A020602109） |
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| 摘 要： | 目的]探讨莲雾果实过氧化氢酶（CAT）活性及其影响因素,为莲雾采后保鲜提供理论依据.方法]以莲雾果实为试材,利用分光光度法测定莲雾果实CAT活力,同时分析温度、pH、有机溶剂和金属离子等因素对莲雾果实CAT活性的影响.结果]莲雾果实CAT的最大活力212.395 U/gFW·min,最适温度30℃,最适pH 7.2;甲醇和乙醇对其活性的影响均表现为低浓度具有激活作用,高浓度转为抑制作用;Cu2＋对其活性有一定程度的激活作用,Mn2＋和Na＋贝表现出抑制作用.结论]莲雾果实CAT活性受温度、pH、有机溶剂和金属离子等因素的影响较明显,通过低温贮藏、合理使用有机溶剂可延长莲雾果实的贮藏寿命.
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| 关 键 词： | 莲雾果实 过氧化氢酶 活性 影响因素 |
Activity and influencing factors analysis of catalase in Syzygium samarangense fruit |
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| ZHANG Fu-ping,CHEN Wei-hui,XIE Li-dan,CHEN Huan-bin,CHEN Xue-dong.Activity and influencing factors analysis of catalase in Syzygium samarangense fruit[J].Guangxi Agricultural Sciences,2014(1):94-97. |
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| Authors: | ZHANG Fu-ping CHEN Wei-hui XIE Li-dan CHEN Huan-bin CHEN Xue-dong |
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| Institution: | 1Department of Biology, Hanshan Normal University, Chaozhou, Guangdong 521041, China; 2Xinxing Agricultural Development Company Limited, Chaozhou, Guangdong 515632, China) |
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| Abstract: | Objective]The catalase （CAT） activity and influencing factors of Syzygium samarangense fruit were stud- ied to provide theoretical references for its postharvest freshness. Method]Using Syzygium samarangense fruit as the test material, the activity of CAT was studied by spectrophotometry, and the influencing factors including temperature, pH val- ue, organic solvent and metal ions were analyzed simultaneously. Result]The maximum activity of Syzygium samarangense fruit CAT was 212.395 U/gFW.min. The optimal temperature was 30 ~C and optimal pH value was 7.2. The CAT activity af- fected by methanol and ethanol indicated that low concentration had activation, but high concentration turned into inhibition. The metal ions of Cu2~ improved activity to some degree, while Mn2＋ and Na＋ inhibited activity under various concentrations. Conclusion]The CAT activity of Syzygium samarangense fruit was significantly affected by temperature, pH, organic sol- vent and metal ions. The storage life of the fruit could be prolonged at low temperature with rational use of organic solvent. |
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| Keywords: | Syzygium samarangense fruit catalase activity influencing factor |
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