红树莓超氧化物歧化酶(SOD)的提取工艺  

TECHNOLOGY OF EXTRACTING SUPEROXIDE DISMUTASE FROM THE RED RASPBERRY

作　　者：宣景宏[1] 孟宪军[1] 刘春菊[2] 张春艳[1] 

机构地区：[1]沈阳农业大学食品学院 [2]江苏省农业科学院原子能农业利用研究所,江苏南京210014

出　　处：《食品研究与开发》2007年第4期90-93,共4页Food Research and Development

摘　　要：通过对红树莓SOD抽提缓冲液的pH、抽提体积和抽提次数进行优化探讨红树莓SOD的最佳提取工艺,并采用(NH4)2SO4盐析沉淀法对红树莓SOD实现初步的分级分离。结果表明:抽提缓冲液的pH为7.8,抽提体积为1.5倍,抽提次数为2次时,得到红树莓SOD的最大提取活力。当(NH4)2SO4饱和度为50%～90%时,红树莓SOD能够达到相对最大酶活。The optimal technology of extracting value, bulk multiple and extraction times of primarily by the method of ammonium-sulfate SOD from red raspberry was studied by optimizing pH phosphate buffer solution buffer. SOD was separated deposition. The results showed that the activity of SOD was highest when applying the condition of pH 7.8, bulk multiple 3 and extraction times 2.The optimal saturation range of ammonium-sulfate for the highest activity of SOD varied between 50 % and 90 %.

关 键 词：红树莓 超氧化物歧化酶 提取 

分 类 号：TQ464.8[化学工程—制药化工]