2008•Hubei nongye kexueRequires access

The Effect of Polyphenol Content and Polyphenol Oxidase Activity on Different Explants Browning of Citrosum vanleenii

Pang Fa-hu

Abstract

In this experiment,the effect of polyphenol content and polyphenol oxidase activity on browning was studied.Based on the results of orthogonal experiment,the optimum reasonable antibrowing effects were obtained.The results showed that there existed significantly different between the polyphenol content and polyphenol oxidase activity.According to the analysis of correlation,there existed remarkable positive correlation between polyphenol content and browning rate,polyphe-nol oxidase activity and browning rate.The best inhibiting conditions were pH 6.0 and temperature 25℃.

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Key concepts: Browning, Polyphenol oxidase, Polyphenol, Chemistry, Food science, Catechol oxidase, Biochemistry, Enzyme