摘要
本文从生理学、生物化学、形态解剖学和组织化学等多种角度探讨新型速冻荔枝果皮抗褐变剂（ＫＨ－１）的作用机理。结果表明：ＫＨ－１具有螯合铜离子，阻隔氧气，吸附单宁，调节ｐＨ与水分等多种能力。
The mechanism of KH-l-a new reagent preventing quick-frozen Litchi from periacarp browning was studied from the perspectives of physiology, biochemistry,anatomy and histochemistry in this paper.The results show that KH-1 has the functions of chelating Cu2+,separating oxygen, adsorbing tannin,and regulating pH and moisture.
出处
《福建师范大学学报（自然科学版）》
CAS
CSCD
1994年第3期72-76,共5页
Journal of Fujian Normal University：Natural Science Edition
基金
福建省教委资助
关键词
荔枝
褐变
多酚氧化酶
速冻
Litchi,browning,KH-1,polyphenol oxidase
