食品科学 ›› 2003, Vol. 24 ›› Issue (12): 146-149.
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生吉萍, 刘开朗, 申琳
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SHENG Ji-Ping, LIU Kai-Lang, SHEN Lin
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摘要: 本文综述了蔬菜中脂氧合酶活性的快速测定方法,即甲基蓝染色(MBB)、胡萝卜染色(CB)和淀粉-碘化钾(KI-S)法,通过与常规实验室测定方法和感官评价比较,发现以上方法快速而有效,可作为食品生产中行之有效的半定量检测方法,但对于不同的蔬菜种类可采用不同的快速测定方法。
关键词: 脂氧合酶, 蔬菜, 快速测定, 亚甲蓝, 胡萝卜染色, 淀粉-碘化钾
Abstract: The potential rapid methods for lipoxygenase assay in vegetables were reviewed in this paper, which includedmethylene blue bleaching (MBB), carotene bleaching (CB) and potassium iodide-starch (KI-S) methods. These methods wereevaluated both spectrophotometrically and visually. The results showed that MBB, KI-S and CB were effective for half-quantitive assay, but different for different vegetables.
Key words: lipoxygenase, vegetable, rapid methods, methylene blue bleaching, carotene bleaching, potassium iodide-starch
生吉萍, 刘开朗, 申琳. 蔬菜中脂氧合酶活性的快速测定[J]. 食品科学, 2003, 24(12): 146-149.
SHENG Ji-Ping, LIU Kai-Lang, SHEN Lin. Rapid Methods for Lipoxygenase Assay in Vegetables[J]. FOOD SCIENCE, 2003, 24(12): 146-149.
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