中文摘要：

为了提高辣椒过氧化物酶（chilli peroxidase,CH-POD）的活力和稳定性,在辣椒中提取的CH-POD中分别加入硫酸锌（zinc sulfate,ZS）、葡萄糖酸锌（zinc gluconate,ZG）、乙酸锌（zinc acetate,ZA）等锌效应物和D-山梨醇（D-sorbitol,D-SOR）、D-甘露醇（D-mannitol,D-MAN）等糖效应物,考察上述效应物对CH-POD活力的影响,选出最佳效应物。通过化学动力学确定了最佳效应物存在下CH-POD失活速率与储存时间之间的关系,并研究了效应物对酶Zeta电位的影响。结果表明,上述效应物均可提高CH-POD的活性,由ZA和D-SOR所组成的二元效应物（ZA-DSOR）为最佳效应物;ZA-D-SOR的加入增强了CH-POD的热稳定性,延长了储存半衰期,提高了Zeta电位稳定性。

英文摘要：

In order to increase the activity and stability of chilli peroxidase（CH-POD）,some zinccontained effectors such as zinc acetate（ZA）,zinc sulfate（ZS）,zinc gluconate（ZG）,and energy-contained effectors such as D-sorbitol（D-SOR）,D-mannitol（D-MAN）were added in CH-POD extracted from chilli.The influence of effectors on activity was investigated and optimal effectors were selected,the effect of the effectors on Zeta potential of CH-POD was discussed also.The results show that,the above-mentioned effectors can raise the activity of CH-POD without exception,and the binary effector ZA-D-SOR（which is composed of ZA and D-SOR）is the best effector;addition of ZA-D-SOR can raise the thermal stability of CH-POD,lengthen its storage half-life,and increase the stability of its Zeta potential.