紫茄超氧化物歧化酶的提取及其活性测定  

SOD Extraction and Activity Determination from Purple Eggplant

作　　者：潘百明[1] 苏辉兰[1] 梁昌祥[1] 覃晓婷 PAN Baiming;SU Huilan;LIANG Changxiang;QIN Xiaoting(Hezhou University,Hezhou 542899)

机构地区：[1]贺州学院,贺州542899

出　　处：《食品工业》2020年第2期143-146,共4页The Food Industry

基　　金：广西科学研究与技术开发计划课题“贺州农业科技园区科技服务平台建设”[桂科能14258003];贺州学院科研项目[HZUJS201617].

摘　　要：采用邻苯三酚自氧化法测定紫茄中超氧化物歧化酶活性,并对紫茄超氧化物歧化酶活性的影响因素:不同tris-HCl缓冲液p H、反应温度、反应时间、不同丙酮比例进行初步探讨,得出最佳条件并进行正交试验。结果表明,用邻苯三酚自氧化法测定SOD活性的最佳条件为:tris-HCl缓冲液pH 8.2,反应温度25℃,反应时间20 min,丙酮比例1︰2。Pyrogallol autoxidation method was used to determine activity of SOD in purple eggplant. The influencing factors included different pH of tris-HCl buffer, reaction temperature, reaction time, different acetone ratios were discussed preliminarily and obtaining the optimum condition through the orthogonal experiment. The results showed that the optimum condition was tris-HCl buffer pH 8.2, the reaction temperature 25 ℃, the reaction time 20 min, and the ratio of acetone 1︰2.

关 键 词：超氧化物歧化酶 邻苯三酚自氧化法 紫茄 

分 类 号：TS201.2[轻工技术与工程—食品科学]