ENZYME ASSAYS FOR THE PHENOLIC CONTENT OF NATURAL JUICES
ENZYME ASSAYS FOR THE PHENOLIC CONTENT OF NATURAL JUICES
复制标题
DOI：
10.1021/jf00044a048
复制
发表时间：
1994-08-01
影响因子：
6.1
通讯作者：
RITTER, G
中科院分区：
文献类型：
--
作者：
CLIFFE, S;FAWER, MS;RITTER, G
真菌漆酶的性质已被利用开发两种酶测定天然饮料中的酚类含量：第一，通过监测的下降后，添加酶的稀释果汁样品中的终点分批测定的氧张力;第二，通过监测电流由于减少后的产品注入样品到流动注射分析（FIA）系统，其中包括固定化酶。使用苹果汁，在这些酶测定和Folin-Ciocalteu湿化学测定总酚含量之间观察到线性（R > 0.9）相关性。使用纯化的底物，研究已经取得了这些酚类成分中测量的两种酶的测定。用漆酶对果汁进行氧化处理，HPLC显示可以特异性地去除这些酚类物质。这些酶测定可能有助于预测天然饮料的稳定性。
The properties of a fungal laccase have been exploited to develop two enzyme assays for the phenolic content of natural beverages: first, by monitoring the fall in oxygen tension after addition of enzyme to a diluted juice sample in an end-point batch assay; second, by monitoring the current due to reduction of products after injection of sample into a flow injection analysis (FIA) system which incorporates the immobilized enzyme. Using apple juices, a linear (R > 0.9) correlation was observable between these enzyme assays and the Folin-Ciocalteu wet chemical assay for total phenol content. Using purified substrates, a study has been made of those phenolic constituents measured in the two enzyme assays. Oxidative treatment of juices with laccase was shown by HPLC to specifically remove these phenolics. These enzyme assays may prove helpful to predict the stability of natural beverages.