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以高效液相色谱分析的结果表明,槟榔褐变底物主要是绿原酸和多巴胺;其分部收集液能与已部分纯化的多酚氧化酶相互作用,形成褐变产物;这种褐变产物的吸收光谱t跟标准的绿原酸、多巴胺与酶反应形成的产物的吸收光谱相似。
The results of high performance liquid chromatography analysis showed that the betel nut browning substrate was mainly chlorogenic acid and dopamine; its fraction collection liquid could interact with partially purified polyphenol oxidase to form browning product; The product of the absorption spectrum with the standard chlorogenic acid, dopamine and the reaction product of the absorption spectrum is similar.