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| Analysis on PPO activities and its influencing factorsduring the storage of fresh tea juice |
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| Abstract: |
| Fresh tea juice is extremely prone to browning during its storage for high content of polyphenols. In this
study, influences of different temperature, pH and inhibitors with different concentrations on the activities of polyphenol
oxidase were analyzed by using the method of spectrophotometry. The results showed that activities of polyphenol oxidase in
fresh tea juice maintained at high level within 25~40, activities of polyphenol oxidase in fresh tea juice dropped rapidly
after its temperature exceeded 40. Activities of polyphenol oxidase in fresh tea juice were relatively stable when the pH
was between 5.5 and 6.5, and decreased rapidly after pH exceeded 6.5. Citric acid and NaHSO3 with different
concentrations could obviously inhibit the activities of polyphenol oxidase in fresh tea juice, and 0.5% citric acid had the
best effect on inhibiting the activities of polyphenol oxidase in fresh tea juice. |
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