卤代苯甲酸对马铃薯多酚氧化酶的抑制效应-植物生态学报.PDF

56 2008, Vol. 29, No. 05 食品科学 ※基础研究 4-卤代苯甲酸对马铃薯多酚氧化酶的抑制效应 1,2 1 3 1 1 1, 林 敏 ，邱 凌 ，周盛梅 ，钟 雪 ，王 勤 ，陈清西 * (1.厦门大学生命科学学院，教育部细胞生物学与肿瘤细胞工程重点实验室，福建 厦门 361005； 2.龙岩学院生命科学学院，福建 龙岩 364000；3. 嘉兴学院化学与生物工程学院，浙江 嘉兴 314000) 摘 要：马铃薯在储存和加工过程中易褐变，本实验研究了3种4-卤代苯甲酸(4-氟代苯甲酸、4-氯代苯甲酸、 4-溴代苯甲酸)对褐变中的关键酶－－ 多酚氧化酶活性的抑制作用。实验表明，4-氟代苯甲酸、4-氯代苯甲酸、4- 溴代苯甲酸对该酶均有明显的抑制作用，测得使该酶活力下降50%所需的抑制剂浓度(IC50)分别为0.635、0.370、 0.300mmol/L。抑制动力学实验表明这三种4-卤代苯甲酸对该酶均表现为可逆的非竞争性抑制作用，其抑制常数分 别为0.632、0.365、0.303mmol/L。随着卤族元素分子量的增大，对酶的空间位阻增强，导致抑制效率的显著增 强 。 关键词：马铃薯；多酚氧化酶；4 - 卤代苯甲酸；抑制作用；动力学 Inhibitory Effects of 4-Halobenzoic Acids on Potato PPO Activity 1,2 1 3 1 1 1, LIN Min ，QIU Ling ，ZHOU Sheng-mei ，ZHONG Xue ，WANG Qin ，CHEN Qing-xi * (1. School of Life Science, Xiamen University, Key Laboratory for Cell Biology and Tumor Cell Engineering, Ministry of Education, Xiamen 361005, China；2. School of Life Science, Longyan University, Longyan 364000, China； 3. College of Biology and Chemical Engineering, Jiaxing University, Jiaxing 314000, China) Abstract ：In order to prevent potato from generating brownness during preservation and processing, the effects of 4-halobenzoic acids (4-fluorobenzoic acid, 4-chlorobenzoic acid, 4-bromobenzoic acid) on the inhibitory effects on the activity of potato polyphenol oxidase (PPO), the key enzyme to browning, have been studied. The results showed that 4-halobenzoic acids can strongly inhibit the activity of potato PPO to lose 50%, the values of IC50, the concentrations of these three inhibitors which lead the activity of potato PPO are determined to b