研究了芦荟多酚氧化酶的基本性质。
The properties of polyphenol oxidase extracted from aloe were investigated in this paper.
采用硫酸铵沉淀法得到平菇多酚氧化酶粗提液。
The rough extract of Pinggu mushroom PPO was obtained by ammonium sulfate precipitation method.
同时研究了不同抑制剂对南果梨多酚氧化酶的抑制效果。
The inhibition effect from different inhibitors on the inhibition of PPO was also studied.
土壤养分（N）缺乏，酚积累，最终导致多酚氧化酶活性增强。
Nitrogen absence results in phenol accumulation which results in an increase in the activity of phenolase.
土壤多酚氧化酶与土壤有机质的形成有关，是腐殖化的一种媒介。
There is a relationship on soil polyphenol oxidase betweenforming of soil organic matter and medium of forming humus.
随退化程度的加大，土壤蔗糖酶、脲酶、多酚氧化酶活性均降低。
With the increase of the greasing intensity, the activity of soil sucrose, unease and polyphone oxidize all decrease.
多酚氧化酶活性测定是用邻甲氧基苯酚为底物，用分光光度法测定。
Taken O-Methoxyphenol as the substrate, the polyphenol oxidase activity was determined by the spectrophotometry.
目的研究鲜榨梨汁中多酚氧化酶的活性受高压和热协同处理的影响。
Objective To study the effect of high pressure alone or combined with heating treatment of fresh pear juice on PPO activity in it.
应用分光光度法，研究了甘薯中多酚氧化酶的特性及褐变的控制方法。
In this paper, the characteristics of Polyphenol Oxidase from sweet potato and its control methods were studied by spectrophotometry.
其分部收集液能与已部分纯化的多酚氧化酶相互作用，形成褐变产物；
The extracts from HPLC could react with polyphenol oxidase purified partially from betelnut and result in browning products.
甘薯破碎后经多酚氧化酶（ PPO）的作用，严重影响淀粉的白度。
Melanins are produced by polyphenol oxidase (PPO) during sweet potato processing, which can affect the whiteness of sweet potato starch.
随着保压时间的延长和温度的升高，桃汁中多酚氧化酶相对活性逐渐降低。
The activity of PPO in the juice decreased gradually with the rise of heating temperature and the extension of pressure holding time.
总的多酚类化合物的含量，在梨果实中不同部位的分布与多酚氧化酶活性相似。
The distribution of the total polyphenolic content in tne different parts of the pear fruit is similar to that of polyphenol oxidase activity.
本文对荔枝壳中多酚氧化酶(PPO)的活性及不同抑制剂的抑制效果进行研究。
The activity of PPO of lichi hull and the control effect for different inhibitor were studied in this paper.
应用分光光度法，研究了甘薯中多酚氧化酶(PPO)的特性及褐变的控制方法。
In this paper, the characteristics of Polyphenol Oxidase (PPO) from sweet potato and its control methods were studied by spectrophotometry.
主要研究结果如下：（1）采用丙酮粉沉淀抽滤法从澳洲青苹中提取多酚氧化酶。
The study shows that blocking oxygen is the effective method to control enzymatic browning. The results are summarized as follows:(1) PPO was extracted from Granny Smith with acetone.
BSW和RSW能显著增加植物过氧化酶，而BSW处理中植物多酚氧化酶含量较高；
The application of BSW and RSW significantly increased the activity of plant peroxidase whereas the plant polyphenol oxidase was high in BSW only.
多酚氧化酶（PPO）和过氧化物酶（POD）是影响龙眼果实采后果皮褐变的关键酶。
Peroxidase (POD) and polyphenol oxidase (PPO) play the important roles of longan browning in period of postharvest storage.
探讨了抗坏血酸在不同温度、品种、浓度、真空度条件下对苹果多酚氧化酶的抑制效果。
This paper discussed the effects that Vc did preventive to apple's PPO in different temperature, varieties, concentrations and vacumm.
研究了羧甲基纤维素酶、半纤维素酶、多酚氧化酶、愈创木酚氧化酶和漆酶的酶活性变化。
The enzymes activities of carboxymethyl cellulase, hemicellulase, polyphenol oxidase, guaiacol oxidase, and laccase were studied.
研究了热处理法钝化苔干多酚氧化酶（PPO）活性，从而控制酶促褐变的工艺条件及效果。
The activity of polyphenol oxidase (PPO) inlactuca sativa var. angustata was analyzed using heat treatment method to control its enzymatic browning.
漆酶是一类多酚氧化酶，它能够催化空气中的氧气直接氧化各种酚类、芳胺等芳香类化合物。
Laccase is one of phenoloxidases that catalyze the transformation of a large amount of phenolic and non-phenolic aromatic compounds.
第一部分主要研究了柿子酶促褐变的底物和参与柿子酶促褐变的多酚氧化酶和过氧化物酶的特性。
The substrate of persimmon enzymatic Browning and the characteristics of polyphenol oxidase and peroxidase participate in persimmon enzymatic Browning were researched in part one.
纯化后的酶液经聚丙烯酰胺凝胶电泳，分别采用银染色和多酚氧化酶活性染色均显示一条电泳带。
The result from polyacrylamide gel electrophoresis of purified enzyme indicated that only one band was found using silver stain and PPO activity stain, respectively.
使用超高压技术单独或协同热对鲜榨苹果汁进行处理，研究对其中多酚氧化酶（PPO）的影响。
The ultrahigh pressure technology alone or combined with heating was used in processing fresh apple juice and the its effect on PPO activity in juice was studied.
多酚氧化酶是一类普遍存在于植物、真菌、昆虫的质体中，由核基因编码能与铜相结合的金属蛋白酶。
Polyphenol oxidase (PPO) is a ubiquitous copper metalloprotein in the plastids of many plant species, fungi and insects.
前三处理蔗糖酶、脲酶、过氧化氢酶、纤维分解酶、多酚氧化酶的酶活性都较清耕有显著或极显著提高；
The activities of sucrase, urease, catalase, cellulolytic enzyme and polyphenol oxidase of the former three treatments were all significantly higher than in the cleaning tillage.
前三处理蔗糖酶、脲酶、过氧化氢酶、纤维分解酶、多酚氧化酶的酶活性都较清耕有显著或极显著提高；
The activities of sucrase, urease, catalase, cellulolytic enzyme and polyphenol oxidase of the former three treatments were all significantly higher than in the cleaning tillage.
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