粗脂肪酶活力的测定方法的研究  

Study on the Method of Measuring Lipase Activity

作　　者：冯翠萍[1] 杜俊民 张惠君[1] 

机构地区：[1]山西农业大学食品科学与工程学院,山西太谷030801 [2]山西省煤化研究所,山西太原030000

出　　处：《山西农业大学学报（自然科学版）》2005年第1期67-69,共3页Journal of Shanxi Agricultural University(Natural Science Edition)

基　　金：山西省青年科技基金 (20021039) ; 山西农业大学科技创新基金 (200003)

摘　　要：为研究粗脂肪酶活力的测定方法, 实验采用正交试验设计, 以酶用量(% ), 反应时间(min) 和水解温度(℃) 为因素, 以食用色拉油为底物, 经脂肪酶催化水解, 用95%乙醇终止反应, 测定其酸价, 选择出粗脂肪酶水解色拉油的最佳条件, 在此水解条件下, 分别测得标准脂肪酶和粗脂肪酶水解液的酸价, 将二者进行比较, 从而求得粗脂肪酶的活力。结果表明, 最佳水解条件为: 水解温度37℃, 酶用量0 .02%, 反应时间20min。粗脂肪酶的活力为99 4U/mg。In order to study on the method of measuring lipase activity, with arthogonal experiment design , enzyme quantity(%), reaction time(min) and hydrolytic temperature(℃) were used as the factors.Edible salad oil was taken as the substrate.Reaction ended with 95% ethanol, its acid value was determined, then the condition of crude lipase hydrolyzing salad oil was selected. Acid values of standard lipase and crude lipase hydrolytic liquid was determined separately in this condition. By comparing the two, crude lipase activity was calculated. The result showed that the best condition was successively hydrolytic temperature 37℃, enzyme quantity 0.02%, reaction time 20 min.Crude lipase activity was 99.4U/mg.

关 键 词：色拉油 脂肪酶 酶活力 酸价 

分 类 号：R151.3[医药卫生—营养与食品卫生学]