The activity of polyphenol oxidase (PPO) inlactuca sativa var. angustata was analyzed using heat treatment method to control its enzymatic browning.

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。

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The mechanism of the Browning of squid slice, which occurred in the manufacture and store stage, was studied and improvement method was presented.

对鱿鱼丝产品加工及贮存过程中发生的褐变现象的机理进行了探讨。在此基础上提出了减缓、抑制这种褐变的方法。

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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.

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。

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