EFFECTS OF DIFFERENT CONCENTRATION OF PERILLA EXTRACTION ON ENZYME ACTIVITY AND ANTIOXIDANT ACTIVITI

来源 :2011 Beijing Internation Conference on Non-thermal Processin | 被引量 : 0次 | 上传用户：zzzzzzvb

【摘要】

：

【作者】

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Gao Shan Jiang Aili Lu Yanfang Ma Cong Hu Wenzhong

【机构】

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College of Life Science, Dalian Nationalities University, Dalian 116600, CHINA

【出处】

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2011 Beijing Internation Conference on Non-thermal Processin

【发表日期】

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2011年12期

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　　In order to determine the effects of perilla extraction on enzyme and antioxidant activities of fresh-cut purple cabbages, the treatment of 50% perilla extraction soaked and 100% perilla extract soaked were established respectively at 4℃C in this experiment.Meanwhile, the activities of enzyme that related with antioxidation were measured every 3 d.The results indicated that both of the two treatments started the enzymatic defense system and stimulated the enzyme activities.

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EFFECTS OF DIFFERENT CONCENTRATION OF PERILLA EXTRACTION ON ENZYME ACTIVITY AND ANTIOXIDANT ACTIVITI

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