不同来源黑芥子酶提纯的比较研究  

Study on Extracting Myrosinase from Different Sources by Acetone Precipitation

作　　者：方强[1] 王海宏[1] 乔勇进[1] 谢祝捷[2] 程秋华[3] 徐芹[4] 

机构地区：[1]上海市农业科学院农产品保鲜加工研究中心,上海201106 [2]上海市农业科学院园艺研究所,上海201106 [3]上海市嘉定区农业技术推广服务中心,上海201800 [4]南京农业大学园艺学院,南京210095

出　　处：《保鲜与加工》2008年第4期34-37,共4页Storage and Process

基　　金：上海市科技兴农重点攻关项目(沪农科攻字(2005)第8-2号);上海市科委国际合作项目(073907003)

摘　　要：通过丙酮沉淀法对甘蓝、萝卜和辣根中的黑芥子酶(Myrosinase)进行了提纯与活力比较研究。在相同提纯条件下,辣根中的黑芥子酶比活最高,萝卜次之,甘蓝最低;当V(粗酶液)∶V(丙酮)为1∶1、提取时间2h时,辣根源黑芥子酶比活达到3.32×104U/g。综合考虑黑芥子酶比活、回收率和提纯倍数,辣根作为原料进行提取优于甘蓝和萝卜,提纯条件以150%丙酮用量、提取2h较为适宜,黑芥子酶活力回收率可达75.40%,酶比活达1.41×104U/g,酶提纯倍数为6.76。Myrosinase from different sources （cabbage, radish, horseradish roots） was extracted by the method of acetone precipitation. Under the same V（crude enzyme sample）：V（acetone） and extraction time, the enzyme activity from horseradish roots was highest,from the radish in middle and from cabbage was lowest. When V （crude enzyme liquid）： V （acetone） was 1：1 and the extraction time was 2 hours, the specific activity of myrosinase from horseradish roots was 3.32×10^4 U/g.Consider the synthetically over specific activity, activity recovery and the purity of myrosinase, it was best that selecting horseradish roots as the source of myrosinase. The best extraction condition was that V （crude enzyme liquid）：V（acetone） was between 1：1.5 and the extraction time was 2 hours. The enzyme activity recovery rate was up to 75.40% while the specific activity of myrosinase was 1.41 × 10^4 U/g, and the purification multiple was 6.76.

关 键 词：黑芥子酶 丙酮沉淀法 辣根 萝卜 甘蓝 

分 类 号：S662.4[农业科学—果树学]