南美白对虾在捕捞、运输到销售的过程中容易发生死亡，死后的南美白对虾在储

南美白对虾在捕捞、运输到销售的过程中容易发生死亡，死后的南美白对虾在储存的过程中会出现黑变现象，使其货架期缩短。这是由于南美白对虾组织中富含蛋白质和水分，在微生物的作用下，南美白对虾体内的酪氨酸酶易被激活，而酪氨酸酶能够催化组织中酪氨酸及其衍生物的氧化，将其转化为黑色素，从而导致发生“黑变现象”。故建立一种科学有效的方法用于检测水产品及果蔬中的酪氨酸酶含量具有重要意义。

South American white shrimp in the fishing, transport to the sale process is prone to death, after the death of South American white shrimp in the storage process will appear black change phenomenon, so that its shelf life is shortened. This is due to the protein and moisture rich in South American white shrimp tissue, under the action of microorganisms, South American white shrimp in the body of tyrosine enzyme is easily activated, and tyrosine enzyme can catalyz the tissue tyrosine and its derivatives oxidation, it into melanin, resulting in a "black change phenomenon." Therefore, it is important to establish a scientific and effective method for detecting tyrosine enzyme content in aquatic products and fruits and vegetables.

Penaeus vannamei is easy to die in the process of fishing, transportation and sales. After death, Penaeus vannamei will turn black in the process of storage, which shortens its shelf life. This is because the tissues of Penaeus vannamei are rich in protein and water. Under the action of microorganisms, tyrosinase in Penaeus vannamei is easy to be activated, and tyrosinase can catalyze the oxidation of tyrosine and its derivatives in tissues and convert them into melanin, which leads to "melanosis". Therefore, it is of great significance to establish a scientific and effective method for the detection of tyrosinase in aquatic products and fruits and vegetables.<br>