技术文摘 关键词:荔枝果肉，多酚氧化酶，提取，纯化 [gap=1106]Key words：litchi pulp;polyphenol oxidase;extraction;purification
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成熟后的番荔枝果肉白色柔软甘甜。
The soft white pulpy flesh of ripe custard apple is intensely sweet.
研究了纤维素酶、半纤维素酶、果胶酶对荔枝果肉的液化效果。
The effect of cellulase, hemicellulase and pectinase on litchi fruit pulp liquefaction was studied.
荔枝果肉软滑多汁，味道甘甜，含有多种微量元素，是非常有益身体健康的水果。
Litchi flesh is soft and smooth and juicy. It taste sweet and contains trace elements very good for health.
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