采用酶偶联体系量热法检测蔬菜中农药残留的实验研究  

Determination of Insecticides Residue in Vegetable by Enzyme Linked System Calorimetry

作　　者：马天画[1] 徐斐[1] 李学辉[1] 秦旭锐[1] 

机构地区：[1]上海理工大学食品质量与安全研究所,上海200093

出　　处：《食品工业》2008年第6期64-67,共4页The Food Industry

基　　金：上海市科委中小企业创新基金项目073419N10 2006第7-4号上海市农委科技重点攻关

摘　　要：通过筛选合适的酚氧化酶,与能被农药抑制的鸡肝酯酶组成了可用于农残检测的酶偶联体系。同时采用Micro DSCⅢ量热法,分别针对鸡肝酯酶单酶体系和该酶偶联体系,比较研究了1mg/L的敌百虫溶液和几种蔬菜中的农药残留引起这两种酶体系催化反应放热的变化。结果发现,1mg/L的敌百虫导致酶偶联体系催化反应放热的变化是其导致单酶体系催化反应热量变化的48倍。同时通过抑制率计算分析,发现针对相同样品,采用酶偶联体系,可以获得较高的抑制率响应。In this paper the phenol oxidase was optimized to form enzyme linked system with chicken liver esterase that can inhibited by insecticide and this enzyme linked system was used to detect insecticides residue. By Micro DSCIII calorimetry, the heat change was compared for chicken liver esterase single system and enzyme linked system. The heat change was caused by 1mg/L dipterex and insecticides residues in several vegetables. The result showed that the heat change of enzyme linked system was forty eight times as much as that of the single enzyme. At the same time, though calculating the inhibition rate, the result indicated that for the same sample the enzyme linked system can get higher inhibition response.

关 键 词：酶偶联体系 量热法 农药残留 

分 类 号：TS255.7[轻工技术与工程—农产品加工及贮藏工程]