中文摘要：

研究了豌豆发酵液对马铃薯多酚氧化酶（PP0）的抑制效果。通过试管法和圆形滤纸层析法对发酵液的成分进行了定性分析。考察了不同温度和pH对豌豆发酵液抗褐变活性的影响，并对其有效成分的分子质量大小和分子极性大小作了预估。结果表明，豌豆发酵液对马铃薯PPO的抑制效果显著，浓度为90mg／mL时，对马铃薯PPO的抑制率达到了100％。豌豆发酵液的成分主要有肽类、有机酸、酚类、黄酮类等物质，其中的抗褐变成分具有良好的热稳定性和酸碱稳定性，分子质量小于1000u，为极性较大的物质。

英文摘要：

The inhibitory effect of pea fermentation broth （PFB） on potato polyphenol oxidase （PPO） was stud- ied. The chemical compositions of PFB were qualitatively analyzed by two pre - experiment systems： the test tube method and round paper chromatography method. The influences of different temperatures and pH values on the anti - browning activity of PFB were tested, and the molecular weight and molecular polarity of anti - browning ingredi ents of PFB were also estimated. The results demonstrated that PFB could strongly inhibit the activity of potato PPO, with the inhibitory rate reaching 100% in the concentration of 90 mg/mL and the main ingredients were polarity sub- stances, including peptides, organic acids, phenols, flavonoids, etc. , the anti - browning ingredients of which had good thermal stability and pH stability and the molecular weight was below 1 000 u.