Rapid Methods for Lipoxygenase Assay in Vegetables

Abstract

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

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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Rapid Methods for Lipoxygenase Assay in Vegetables

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