毕业论文摘要英文翻译，求大神帮忙！十分献上！不要度娘翻译！

2025-02-21 11:25:39

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Summary
Polyphenol oxidase (polyphenol oxidase,PPO) is a key enzyme caused Browning of Strawberry, strawberry Browning has been the factors affecting Strawberry fresh-keeping and processing of critical, the study on industrialization of deep processing of Strawberry polyphenol oxidase colour preservation during transport and storage are important.This paper mainly studies the optimum conditions of extraction and purification of polyphenol oxidase.Sediment filter first with acetone powder extraction of polyphenols from strawberry yanghuamei, using single-factor test to determine the key factors, and came with orthogonal optimum extraction condition of polyphenols oxidase: pH is 8, solid to liquid ratio of 14, the temperature of 30 ° c, and extraction time of 40min.Factors influencing the test results of the primary and secondary order is pH> temperature > liquid > extraction time. Under these conditions the extracting of crude enzyme solution using fractional precipitation method for ammonium sulfate purification, found in the ammonium sulfate saturation as 50% per cent precipitation reactions, through the determination of enzyme activity, determining polyphenol oxidase in 80% precipitation maximum.By testing the enzyme was purified by 6.5 times times and final yield of 83.67%.

Key words: extraction and purification of polyphenol oxidase

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