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在色谱分析、有机合成和交叉偶联反应领域已被 0 篇同行评审文献引用。
α-L-Af 是一种能够水解非还原呋喃阿拉伯糖残基的糖苷酶类，使细胞壁阿拉伯半乳聚糖、阿拉伯甘露聚糖等中性糖不断解离，促进果胶的增溶和降解。由于果实成熟过程中常常伴随着阿拉伯糖的丧失，该酶活性在果实成熟软化中的研究具有重大意义。 测定原理：α-L-Af分解对硝基酚阿拉伯呋喃糖苷生成对-硝基苯酚，后者在400nm有最大吸收峰，通过测定吸光值升高速率来计算α-L-Af活性。
α-L-Af is a glycosidase that hydrolyzes non-reducing furanose arabinosyl residues, continuously dissociating neutral sugars such as arabinogalactan and arabinomannan in the cell wall, thereby promoting the solubilization and degradation of pectin. Since arabinose loss often occurs during fruit ripening, the study of this enzyme activity is of great significance in fruit ripening and softening. Assay principle: α-L-Af cleaves p-nitrophenyl-α-L-arabinofuranoside to produce p-nitrophenol, which has a maximum absorption peak at 400 nm. The α-L-Af activity is calculated by measuring the rate of increase in absorbance.
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