Ascorbate oxidase from starfruit (Averrhoa carambola):: preparation and its application in the determination of ascorbic acid from fruit juices

被引：37

作者：

bin Saari, N ^{[1
]}

Osman, A

Selamat, J

Fujita, S

机构：

[1] Univ Putra Malaysia, Fac Food Sci & Biotechnol, Dept Food Sci, Serdang 43400, Malaysia

[2] Saga Univ, Fac Agr, Food Sci Lab, Saga 840, Japan

来源：

FOOD CHEMISTRY | 1999年 / 66卷 / 01期

关键词：

ascorbate oxidase; ascorbic acid; starfruit; averrhoa carambola;

D O I：

10.1016/S0308-8146(98)00170-8

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

A study was conducted to utilize ascorbate oxidase (AAO) from very immature starfruit for the enzymatic determination of ascorbic acid (AsA) in colored samples. The enzyme preparation was carried out by a combination of (NH4)(2)SO4 fractionation, DEAE-Toyopearl 650 M and ultrafiltration. A calibration curve for AsA was constructed by plotting the amount of AsA oxidized by the enzyme at a specified reaction time against the absorbance. The curve showed a linear relationship in the range of 0-100 mu g ml(-1) AsA used. Using the plot, the values of AsA in juice samples were determined and compared with the conventional 2,6-dichloroindophenol method. (C) 1999 Elsevier Science Ltd. All rights reserved.

引用

页码：57 / 61

页数：5

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