《果蔬类食品中过氧化氢酶及过氧化物酶的测定方法综述》-毕业设计论文（学术).docVIP

精品 漯河食品职业学院 漯河食品职业学院 [果蔬类食品中过氧化氢酶及过氧化物酶的测定方法综述]专业：食品营养与检测 [果蔬类食品中过氧化氢酶及过氧化物酶的测定方法综述] 专业：食品营养与检测 班级：09级质检六班 学生姓名： 指导教师： 完成时间：Time \@ yyyy年M月d日2013年1月15日 摘要 过氧化氢酶是植物体内清除过氧化氢的主要酶类，植物代谢过程会产生活性氧自由基，再转化成过氧化氢，而过氧化氢对植物细胞具有损伤作用。过氧化氢酶的主要功能即清除植物代谢过程产生的过氧化氢，从而对植物细胞具有保护作用。 过氧化物酶是植物体内重要的呼吸酶类，其活性高低与酚类物质代谢，植物抗性密切相关。测定过氧化物酶活性能了解植物的进化阶段，以及进化趋势。更重要的是能确定它在特定环境下的适应能力。活性高当然抗逆性就越强，反之低就越弱。在果蔬中的过氧化物酶在热加工中失活时，其他的酶以活性形式存在的可能性是很小的。 通过用荧光法测定植物体中的CAT，了解到一种新的测定果蔬中的CAT。该方法灵敏度高、实用性强，用于草莓和肥桃中过氧化氢酶活性的测定，获得了满意的结果，是一种可广泛应用于果蔬中过氧化氢酶活性测定的新方法。 对小黑杨、白菜和马铃薯的POD 活性的研究发现：计算POD 活性所取最佳时间范围0 ～ 60 s;合理的H2O2浓度为0. 5% ～ 2% ，浓度越小，活性越强;缓冲液pH 在5. 7 ～ 7. 0 均能测出不同植物材料的POD 活性，测定结果具有可比性，最适pH 为6. 0;联苯胺法更为灵敏，但反应产物不太稳定;三氯乙酸终止法不适合某些植物。 关键词：果蔬 过氧化氢酶 过氧化物酶 荧光测定法 愈创木酚法 联苯胺法 目 录 TOC \o 1-4 \h \z \u TOC \o 1-3 \u 正 文······································································· 绪论···································································· 1.1 过氧化氢酶································································1 1.1.1过氧化氢酶的定义······················································1 1.1.2简介··································································1 1 1.1.3触酶································································1 1.1.4来源··································································1 1.1.5 H2O2分解酶···························································1 1.1.6过氧化氢酶历史························································2 1.1.7功能··································································2 1.1.8在生物体中的分布与应用···········································2 1.1.9过氧化氢酶检测及反应机制·········································3 1.1.10过氧化氢酶活性的测定方法综述·········································4 1.2过氧化物酶································································4 1.2.1过氧化物酶的定义······················································4 1.2.2简介·····························································5 1.2.3过氧化物酶体················