从大蒜萃余物中提取超氧化物歧化酶研究  

Study on extracting superoxide dismutase from garlic residue

作　　者：邹芝芳[1] 刘佳佳[2] 

机构地区：[1]湖南工学院机械系,湖南衡阳421101 [2]中南大学化学化工学院,湖南长沙410083

出　　处：《化学工程》2005年第4期77-78,共2页Chemical Engineering(China)

摘　　要：通过对大蒜中优先提取超氧化物歧化酶(SOD)与超临界CO2萃取蒜油后提取SOD的对比实验,结果表明,从大蒜萃余物中提取的SOD相对于优先从新鲜大蒜中提取的SOD活力相差不到10%。说明萃余物仍有很大的利用价值。Through the contrastive study of abstracting superoxide dismutase （SOD） from garlic preferentially and abstracting SOD after extracting garlic oil by supercritical carbon dioxide, the result shows that the difference of the activity between both of them is less than 10% , which shows that the residue is still of great value.

关 键 词：大蒜 SOD 萃余物 对比研究 

分 类 号：TQ464.8[化学工程—制药化工]