刺梨SOD活力测定研究  

Studies on Determination of SOD Activity in Rosa roxburghii Tratt

作　　者：吴素玲[1] 张卫明[1] 孙晓明[1] 金敬宏[1] 史劲松[1] 顾龚平[1] 

机构地区：[1]南京野生植物综合利用研究院,江苏南京210042

出　　处：《食品科学》2005年第11期58-62,共5页Food Science

基　　金：国家农业科技成果转化基金课题(02EFN217201287)

摘　　要：本文建立了邻苯三酚自氧化对刺梨SOD测活方法的改进条件;并对不同方法提取的刺梨SOD样液进行测活。结果表明:刺梨果中含有丰富的SOD,但加工过程中温度对SOD活力影晌很大。测得的SOD活力数据低的约100U/g,高的则约5000U/g,数值相差几十倍。为刺梨加工方法的选择提供参考。The superoxde dismutase（SOD） assay in Rosa roxburghii Tratt by Pyrogallol Pyrogallic Acid self-oxidization method was studied.The SOD activities of Rosa roxburghii Tratt samples by using different extraction methods were determined. The results indicated the fruit of Rosa roxburghii Tratt contained rich SOD, but the process temperature could have much effect on the SOD activity. The minimum SOD activity measured was 100U/g and the maximum was 5000U/g. Lower temperature during storage and processing could preserve the avitivty. This paper could provide some reference to the choice of processing methods of Rosa roxburghii Tratt assay.

关 键 词：刺梨 超氧化物歧化酶 邻苯三酚 提取方法 

分 类 号：TS201.25[轻工技术与工程—食品科学]