花生种子脂肪氧化酶的活性测定研究  

Measurement of Peanut Seeds Lipoxygenase Activity

作　　者：侯美玲[1] 苗华荣[2] 陈静[2] 王绍斌[1] 

机构地区：[1]沈阳农业大学农学院,辽宁沈阳110161 [2]山东省花生研究所,山东青岛266100

出　　处：《安徽农业科学》2008年第32期14033-14035,共3页Journal of Anhui Agricultural Sciences

基　　金：山东省农业科学院青年科研基金项目(2005YQ005);山东省良种工程项目(2007LZ004-02)

摘　　要：[目的]为了研究花生种子脂肪氧化酶的适宜测定条件。[方法]采用紫外分光光度法测定花生种子脂肪氧化酶的活性。[结果]结果表明:花生种子脂肪氧化酶最适反应体系为浓度0.10 mol/L pH值5.8的磷酸缓冲液和浓度0.20 mol/L pH值8.0的磷酸缓冲液;最适反应温度为35℃;最适酶液添加量为30μl;最适测定时间为1 min。此外,酶液保存在4℃条件下,脂肪氧化酶的活性随时间的延长而逐渐下降。[结论]该研究为进一步探讨花生种子脂肪氧化酶的生理功能奠定了基础。[Objective ] The research aimed to study the suitable measurement condition for peanut lipoxygenase activities. [Method] Spectro- photometric assay was used to measure the activity of peanut lipoxygenase. [ Result] The results showed that the optimal reaction systems were concentration 0.10 mol/L pH value 5.8 and concentration 0.20 mol/L pH value 8.0 phosphate buffer solution, the optimal temperature was 35 ℃, the optimal added content of peanut lipoxygenase solution was 30 μl, the optimal measure time was 1 minute. More over, when it was conserved at 4℃, the activity of peanut lipoxygenase was fallen with time. [ Conclusion ] This study layed a good foundation for research on the physiological function of peanut lipoxygenase activity.

关 键 词：花生 脂肪氧化酶 酶活 

分 类 号：S565.2[农业科学—作物学]