处理因素对龙须菜藻红蛋白抗氧化活性的影响  

Influence of Different Treatment Factors on Antioxidative Activities of the Phycoerythrin from the Gracilaria Lemaneiformis

作　　者：陈美珍[1] 葛安山[1] 余杰[1] 张永雨[1] 梁满坚[1] 

机构地区：[1]汕头大学理学院生物系,广东汕头515063

出　　处：《汕头大学学报（自然科学版）》2006年第3期6-11,共6页Journal of Shantou University：Natural Science Edition

基　　金：汕头市科技计划重点资助项目(2003年)

摘　　要：比较多种细胞破碎方法、不同硫酸铵浓度对龙须菜藻红蛋白的提取、分离效果,探讨不同光照、温度、pH等处理条件对藻红蛋白粗提物抗氧化活性的影响.结果表明,采用组织捣碎破壁细胞,50%饱和度硫酸铵沉淀藻红蛋白提取效果较好;温度、光照和不适宜pH均会导致藻红蛋白粗提物清除.OH自由基能力降低甚至起促氧化作用.因此对龙须菜原料的保存、加工及藻红蛋白的提取分离等必须在低温、避光、中性环境下进行,以保证藻红蛋白的稳定性.The best conditions of the extraction and isolation of phycoerythrin（PE） from the Gracilaria lemaneiformis, and the influence of environmental factors on the PE＇s anti-oxidation activity are investigated. The crude PE was extracted by varied methods to cells fragmentation, precipitated by different concentration of ammonium sulfate and isolated by HA and Sephadex G-100 column chromatography. The efficiency of extraction was decided by the purity of PE. The crude PE was treated by different light, temperature and pH value etc, and then its scavenging rate of ·OH free radical was tested. Tissue-trituration and ammonium sulfate at saturation degree of 50% had a better effect of extraction. High temperature, light and unfit pH value could all make the PE lose its ability of scavenging·OH, so much so that PE might make it contribute prooxidant effect. In order to keep the PE＇s physiological characters, the conservation and processing of Gracilaria lemaneiformis and the extraction and isolation of PE should all be manipulated under the conditions of low temperature, dark circumstance and neutral pH value.

关 键 词：龙须菜 藻红蛋白 提取 清除羟自由基 影响因索 

分 类 号：Q51[生物学—生物化学]