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以“青富１３”苹果叶片为试材，研究了苹果过氧化物酶（ＰＯＤ）的理化性质。结果表明：苹果叶片ＰＯＤ同工酶可粗分为酸性酶和碱性酶两大类，酸性酶的最适ｐＨ在６．０左右，碱性酶的最适ｐＨ在９．０左右；在最适ｐＨ条件下，不同的缓冲液体系对ＰＯＤ活性有一定的影响；该酶系最适温度综合表现为２５℃左右，热稳定性试验表明苹果ＰＯＤ相当耐热，８０℃可维持活性２ｍｉｎ左右，５５℃可保持活性７２ｈ；底物试验证明，该酶系可催化Ｈ２Ｏ２对酚、胺类化合物的氧化作用
Using “Qingfu 13” apple leaves as test material, the physicochemical properties of apple peroxidase (POD) were studied. The results showed that POD isozymes of apple leaves could be roughly divided into two categories: acid enzyme and alkaline enzyme. The optimum pH of acid enzyme was about 6.0 and the optimum pH of alkaline enzyme was about 9.0. Under the suitable pH conditions, different buffer systems had some effects on the POD activity. The optimum temperature of the enzyme system was about 25 ℃. The thermostability test showed that the POD of the apple was quite heat-resistant, and could maintain the activity at 80 ℃ for about 2min, 55 ℃ can maintain the activity of 72h; substrate test proved that the enzyme can catalyze the oxidation of H2O2 on phenol, amine compounds