In order to study the mechanisms of different inhibitors such as 4-HR, oxalic acid, phytic acid, and benzoic acid on apple polyphenol oxidase (PPO), chlorogenic acid was chosen as substrates in a model apple juice. The results show that the inhibitory mode of 4-HR and oxalic acid were found to be of the competitive type since Km values increased with increasing 4-HR and oxalic acid concentration and Vmax value remained unchanged. Phytic acid was the mixed inhibitor whereas benzoic acid was a noncompetitive inhibitor. This study will provide a theoretical basis for controlling enzymatic browning in apple juice.

Publication Date


First Page


Last Page





[1] 仇农学,肖旭霖,邓红.陕西省浓缩品果汁行业可持续发展的战略思考[J].农业工程学报,2000,16(1):122~124.
[2] 张少颖,王向东,于有伟,等.微波预处理原料对苹果汁褐变的影响[J].农业工程学报,2010,26(5):347~351.
[3] Gui Fen-qi,Wu Ji-hong,Chen Fang,et al.Inactivation of polyphenol oxidases in cloudy apple juice exposed to supercritical carbon dioxide[J].Food Chemistry,2007,100(4):1 678~1 685.
[4] 刘树兴.食品化学[M].北京:化学中国计量出版社,2008.
[5] E Alvarez-Parrilla,L A de la Rosa,J Rodrigo-García,et al.Dual effect of β-cyclodextrin(β-CD)on the inhibition of apple polyphenol oxidsae by 4-hexylresorcinol(HR)and Methyl Jasmonate(MJ)[J].Food Chemistry,2007,101(4):1 346~1 356.
[6] 赵坚华,郑玉淑,李官浩,等.苹果梨中多酚氧化酶抑制剂的抑制效果研究[J].食品科学,2010,31(2):277~279.
[7] 周会玲,段长青,周存田,等.不同品种苹果汁的褐变及其抑制方法研究[J].西北农林科技大学学报,2001,29(1):91~93.
[8] Awad M A,de Jager A.Flavonoid and chlorogenic acid concentrations in skin of Jonagold and Elstarapples during and after regular and ultra low oxygen storage[J].Postharvest Biology and Technology,2000,20(1):15~24.
[9] Murata M,Kurokami C,Homma S.Purification and some properties of chlorogenic acid oxidase from apple(Malus pumila)[J].Bioscience Biotechnology and Biochemistry,1992,56(11):1 705~1 710.
[10] Podsedek A,Wilska-Jeszka J,Anders B,et al.Compositional characterization of some apple varieties[J].European Food Research Technology,2000,210(4):268~272.
[11] L A De la Rosa,Alvarez-Parrilla E,E Moyers-Montoya.Mechanism for the inhibition of apple juice enzymatic browning by Palo Fierro (desert ironweed) honey extract and other natural compounds[J].LWT-Food Science and Technology,2011(44):269~276.
[12] Du Yun-jian,Dou Si-qi,Wu Sheng-jun.Efficacy of phytic acid as an inhibitor of enzymatic and non-enzymatic browning in apple juice[J].Food Chemistry,2012,135(2):580~582.
[13] 易建华,李美丽,朱振宝.苹果多酚对多酚氧化酶氧化特性的影响[J].现代食品科技,2013,29(11):2 601~2 606.
[14] Lin Jian-cheng,Chen Qing-xi,Xie Xiao-lan,et al.Irreversible kinetics of β-N-acetyl-D-glucosaminidase from prawn(Penaeus vannamei) inactivated by mercuric ion[J].Journal of Experimental Marine Biology and Ecology,2006,339(1):30~36.
[15] 宋莲军,耿瑞玲,唐贵芳.不同抑制剂对粉红女士苹果的防褐变效果[J].林业科技开发,2011,25(1):77~81.
[16] Son S M,Moon K D,Lee C Y.Kinetic study of oxalic acid inhibition on enzymatic enzymatic browning[J].J. Agric. Food Chem.,2000,48(6):2 071~2 074.
[17] 凌关庭.食品添加剂手册[M].北京:化学工业出版社,1997.
[18] 赵玉生.植酸对菠菜汁苹果汁的护色实验研究[J].食品研究与开发,2000,21(3):19~20.
[19] 宋连军,杨月,唐贵芳.复合抑制剂对苹果汁防褐变效果的影响[J].河南农业大学学报,2010,44(5):585~590.
[20] 刘晓丹,黄璜,陈清西.苯甲酸对蘑菇酪氨酸酶抑制作用机理的研究[J].厦门大学学报,2003,42(1):102~106.

Included in

Food Science Commons



To view the content in your browser, please download Adobe Reader or, alternately,
you may Download the file to your hard drive.

NOTE: The latest versions of Adobe Reader do not support viewing PDF files within Firefox on Mac OS and if you are using a modern (Intel) Mac, there is no official plugin for viewing PDF files within the browser window.