Article(id=1323358099293208743, tenantId=1146029695717560320, journalId=1255847867265597444, issueId=1323358016992588511, articleNumber=null, orderNo=null, doi=null, pmid=null, cstr=null, oa=null, hot=null, price=null, onlineType=0, articleFormat=0, articleType=null, articleTypeStr=null, receivedDate=1063036800000, receivedDateStr=2003-09-09, revisedDate=1068998400000, revisedDateStr=2003-11-17, acceptedDate=null, acceptedDateStr=null, onlineDate=1793442757675, onlineDateStr=2026-10-31, pubDate=1086364800000, pubDateStr=2004-06-05, doiRegisterDate=null, doiRegisterDateStr=null, onlineIssueDate=1793442757675, onlineIssueDateStr=2026-10-31, onlineJustAcceptDate=null, onlineJustAcceptDateStr=null, onlineFirstDate=null, onlineFirstDateStr=null, sourceXml=null, magXml=null, createTime=1793442757675, creator=13701087609, updateTime=1793442757675, updator=13701087609, issue=Issue{id=1323358016992588511, tenantId=1146029695717560320, journalId=1255847867265597444, year='2004', volume='18', issue='2', pageStart='97', pageEnd='192', issueExtLink='null', onlineDate='null', pubDate='1086364800000', pubDateStr='2004-06-05', beforeIssueId=null, nextIssueId=null, price=null, status=1, issueComplete=1, articleOrder=1, issueType=-1, specialIssue=null, createTime=1793442738054, creator='13701087609', updateTime=1793442864523, updator='13701087609', preIssue=null, nextIssue=null, articleTotal=null, ext={EN=IssueExt(id=1323358547513324243, tenantId=1146029695717560320, journalId=1255847867265597444, issueId=1323358016992588511, language=EN, specialIssueTitle=, coverIllustrator=null, specialIssueEditor=, specialIssueAbout=), CN=IssueExt(id=1323358547513324244, tenantId=1146029695717560320, journalId=1255847867265597444, issueId=1323358016992588511, language=CN, specialIssueTitle=, coverIllustrator=null, specialIssueEditor=, specialIssueAbout=)}, issueFiles=null, downloadFileDto=null}, startPage=144, endPage=148, ext={EN=ArticleExt(id=1323358099448397992, articleId=1323358099293208743, tenantId=1146029695717560320, journalId=1255847867265597444, language=EN, title=Effect of High Pressure (HP) Treatments on Polyphenoloxidase (PPO) Activity in Pear Juices, columnId=null, journalTitle=Chinese Journal of High Pressure Physics, columnName=null, runingTitle=null, highlight=null, articleAbstract=

The effect of high hydrostatic pressure treatment (0.1~500 MPa) combined with mild heat treatment (20~60 ℃) under different pH values (3.0~7.0) on polyphenoloxidase (PPO) activity of Chinese Dangshan pear juice was investigated in this paper. Results showed that the polyphenoloxidase was activated when the high pressure treatment on the pear juice was carried out under the temperature 50 ℃, the dwell time 10 min, the pH5 and the pressure between 200~300 MPa. The polyphenoloxidase activity reached the maximal level under temperature of 30 ℃ synergizing high pressure treatment, and decreased under the temperature of above 30 ℃. The polyphenoloxidase residual activity was rapidly decreased with the increasing of dwell time. The polyphenoloxidase residual activity and the pressure-resistance reached their maximal level under pH6.

, authors=Qing-Mei ZENG, Jian PAN, Hui-Ming XIE, Yi YANG, Xun-Duan HUANG, authorsList=Qing-Mei ZENG, Jian PAN, Hui-Ming XIE, Yi YANG, Xun-Duan HUANG, authorCompany=null, correspAuthors=null, authorNote=null, correspAuthorsNote=null, copyrightStatement=null, copyrightOwner=null, extLink=null, articleAbsUrl=null, sourceXml=null, magXml=null, pdfUrl=null, pdf=null, pdfFileSize=null, pdfExtLink=null, richHtmlUrl=null, mobilePdfUrl=null, reviewReport=null, pdfFirstPage=null, abstractGraph=null, abstractGraphContent=null, abstractVideo=null, citation=null, cebUrl=null, magXmlContent=null, mapNumber=null, fund=null), CN=ArticleExt(id=1323358099662307497, articleId=1323358099293208743, tenantId=1146029695717560320, journalId=1255847867265597444, language=CN, title=超高压处理对多酚氧化酶活性的影响, columnId=0, journalTitle=高压物理学报, columnName=, runingTitle=null, highlight=null, articleAbstract=

研究了超高压中温协同处理对砀山梨汁中多酚氧化酶活性的影响,实验压力为0.1~500 MPa,温度为20~60 ℃。此外,考察了不同pH值(3~7)和保压时间(2~34 min)超高压处理对酶活性的影响。实验结果分析表明:在处理温度为50 ℃、保压时间为10 min和梨汁pH值为5的条件下,200~300 MPa处理梨汁时多酚氧化酶被激活,活性表现最高;500 MPa时酶的活性下降到75.3%。协同温度为30 ℃处理梨汁时,酶的活性反而增大;30 ℃以后,酶活性随温度升高而迅速降低;有效协同高压处理的温度为40 ℃。随着保压时间的延长,梨汁中过氧化物酶的活性减小;18 min以前下降速度较快些,之后下降速度变缓。pH在5~6之间,酶的残留活性最大;pH值为6时,梨汁中多酚氧化酶最为耐压。

, authors=曾庆梅, 潘见, 谢慧明, 杨毅, 黄训端, authorsList=曾庆梅, 潘见, 谢慧明, 杨毅, 黄训端, authorCompany=null, correspAuthors=null, authorNote=

曾庆梅(1961—),男,博士研究生,副教授,主要研究方向为农产品生物化工. E-mail:

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曾庆梅(1961—),男,博士研究生,副教授,主要研究方向为农产品生物化工. E-mail:

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超高压处理对多酚氧化酶活性的影响
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曾庆梅 , 潘见 , 谢慧明 , 杨毅 , 黄训端
高压物理学报 | 2004,18(2): 144-148
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高压物理学报 | 2004 , 18 (2) : 144 -148
超高压处理对多酚氧化酶活性的影响
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曾庆梅(1961—),男,博士研究生,副教授,主要研究方向为农产品生物化工. E-mail:

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曾庆梅 , 潘见, 谢慧明, 杨毅, 黄训端
作者信息
  • 农产品生物化工教育部重点实验室(合肥工业大学),安徽 合肥 230069
作者简介:

曾庆梅(1961—),男,博士研究生,副教授,主要研究方向为农产品生物化工. E-mail:

Effect of High Pressure (HP) Treatments on Polyphenoloxidase (PPO) Activity in Pear Juices
Qing-Mei ZENG , Jian PAN, Hui-Ming XIE, Yi YANG, Xun-Duan HUANG
Affiliations
  • Key Laboratory of Bio-Process (Hefei University of Technology), Ministry of Education, Hefei 230069, China
出版时间: 2004-06-05
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研究了超高压中温协同处理对砀山梨汁中多酚氧化酶活性的影响,实验压力为0.1~500 MPa,温度为20~60 ℃。此外,考察了不同pH值(3~7)和保压时间(2~34 min)超高压处理对酶活性的影响。实验结果分析表明:在处理温度为50 ℃、保压时间为10 min和梨汁pH值为5的条件下,200~300 MPa处理梨汁时多酚氧化酶被激活,活性表现最高;500 MPa时酶的活性下降到75.3%。协同温度为30 ℃处理梨汁时,酶的活性反而增大;30 ℃以后,酶活性随温度升高而迅速降低;有效协同高压处理的温度为40 ℃。随着保压时间的延长,梨汁中过氧化物酶的活性减小;18 min以前下降速度较快些,之后下降速度变缓。pH在5~6之间,酶的残留活性最大;pH值为6时,梨汁中多酚氧化酶最为耐压。

梨汁  /  超高压  /  中温  /  多酚氧化酶  /  保压时间  /  pH值

The effect of high hydrostatic pressure treatment (0.1~500 MPa) combined with mild heat treatment (20~60 ℃) under different pH values (3.0~7.0) on polyphenoloxidase (PPO) activity of Chinese Dangshan pear juice was investigated in this paper. Results showed that the polyphenoloxidase was activated when the high pressure treatment on the pear juice was carried out under the temperature 50 ℃, the dwell time 10 min, the pH5 and the pressure between 200~300 MPa. The polyphenoloxidase activity reached the maximal level under temperature of 30 ℃ synergizing high pressure treatment, and decreased under the temperature of above 30 ℃. The polyphenoloxidase residual activity was rapidly decreased with the increasing of dwell time. The polyphenoloxidase residual activity and the pressure-resistance reached their maximal level under pH6.

pear juice  /  ultra high pressure  /  mild heat  /  polyphenoloxidase  /  dwell time  /  pH
曾庆梅, 潘见, 谢慧明, 杨毅, 黄训端. 超高压处理对多酚氧化酶活性的影响. 高压物理学报, 2004 , 18 (2) : 144 -148 .
Qing-Mei ZENG, Jian PAN, Hui-Ming XIE, Yi YANG, Xun-Duan HUANG. Effect of High Pressure (HP) Treatments on Polyphenoloxidase (PPO) Activity in Pear Juices[J]. Chinese Journal of High Pressure Physics, 2004 , 18 (2) : 144 -148 .
  • 国家发展计划委员会重大研究专项(0980108)
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2004年第18卷第2期
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  • 接收时间:2003-09-09
  • 首发时间:2026-10-31
  • 出版时间:2004-06-05
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  • 收稿日期:2003-09-09
  • 修回日期:2003-11-17
基金
国家发展计划委员会重大研究专项(0980108)
作者信息
    农产品生物化工教育部重点实验室(合肥工业大学),安徽 合肥 230069
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2种不同金属材料的力学参数
科
Family
属数
Number of
genus
种数
Number of
species
占总种数比例
Percentage of
total species (%)
属
Genus
种数
Number of
species
占总种数比例
Percentage of total
species (%)
鹅膏菌科Amanitaceae 2 11 5.26 鹅膏菌属 Amanita 10 4.78
小菇科 Mycenaceae 2 12 5.74 丝盖伞属 Inocybe 5 2.39
多孔菌科 Polyporaceae 8 14 6.70 蜡蘑属 Laccaria 5 2.39
红菇科 Russulaceae 3 23 11.00 小皮伞属 Marasmius 6 2.87
小菇属 Mycena 11 5.26
光柄菇属 Pluteus 5 2.39
红菇属 Russula 17 8.13
栓菌属 Trametes 5 2.39
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