Enzymatic Activify of Peroxidase and Polyphenol Oxidase in Chinese Olive Fruit

Oxidative decomposition of phenolic compounds in Canarium album L.associated with activities of peroxidase(POD)and polyphenol oxidase(PPO),characteristic of peroxidase(POD)and polyphenol oxidase(PPO) from Canarium album L.were studied.The reaction time for POD should not exceed 8 min,and the Km value,the optimum pH,and the optimum temperature of POD for substrate guaiacol was 44.22 mmol/L,7.6 and 40 ℃,respectively.The reaction time for PPO should not exceed 8 min,and the Km value,the optimum pH,and the optimum temperature of PPO for substrate catechol was 7.25 mmol/L,7.5 and 60 ℃,respectively.In the optimal conditions,the effects of POD activity and PPO activity on Chinese olive(Tantou 23 and Makeng 22)with the greatest difference on total phenolic compounds content were studied.Results showed that the POD activity and PPO activity of Makeng 22 was both higher than Tantou 23.Among them,the POD and PPO activity of Makeng 22 was 12.44% and 27.31%,respectively,higher than that of Tantou 23.