基于淀粉酶活性检测的麦芽质量评价方法  

Quality Evaluation of Barley Based on the Detection of Amylase Activity

作　　者：宋阳[1] 王亚琼[1] 赵丽恋[2] 刘鄂湖[1] 李萍[1,3] 闻晓东[1,3] 

机构地区：[1]中国药科大学现代中药教育部重点实验室,江苏南京210009 [2]中国中医药科技开发交流中心,北京100027 [3]中国药科大学生药学与药用植物学教研室,江苏南京210009

出　　处：《药学进展》2010年第9期411-417,共7页Progress in Pharmaceutical Sciences

基　　金：十一五国家"重大新药创制"科技重大专项(No.2009ZX09502-020)

摘　　要：目的:建立基于淀粉酶活性检测的麦芽质量评价方法,并对不同产地麦芽药材进行质量评价。方法:采用平衡透析的方法去除麦芽中干扰3,5-二硝基水杨酸(DNS)显色的还原糖,以可见光分光光度法和酶标仪吸收光比色法测定麦芽中淀粉酶水解淀粉所产生的还原糖含量,并据此计算得到淀粉酶的活力。酶促反应最佳pH为5.6,反应时间为5分钟,测定波长为540nm,DNS显色剂用量为2mL,显色时间为15分钟。结果:可见光分光光度法和酶标仪吸收光比色法均有较好的精密度和重复性。不同地区麦芽药材的淀粉酶活性差异较大,最低值和最高值分别为81.14和571.22U.g-1。结论:麦芽的淀粉酶活性测定方法可用于麦芽类药材的质量评价。Objective： To establish a method to evaluate the quality of barley based on the detection of amylase activity, and to evaluate the quality of the barley originated from different areas. Methods： The redu-cing sugar in barley which may interfere with the color development of 3, 5-dinitrosalicyclic acid （DNS） was removed by equilibrium dialysis. Visible spectrophotometry and microplate reader absorption colorimetry were employed to determine the content of the reducing sugar obtained by enzymatic hydrolysis, and the activity of amylase was calculated from the determination data. The optimal pH of enzymatic reac- tion was 5.6, and the time for reaction was 5 minutes. The detection wavelength was 540 nm, the amount of DNS was 2 mL, and the time for color development was 15 minutes. Results： Both the visible spectrophotometry and microplate reader absorption colorimetry method showed a good precision and reproducibility. There was a significant difference in amylase activity of the barley originated from different areas （from 81.14 to 571.22 U.g-1）. Conclusion： The method established for determination of amylase activity can be used for quality evaluation of barley.

关 键 词：麦芽 淀粉酶活力 3 5-二硝基水杨酸 可见光分光光度法 酶标仪吸收光比色法 质量评价 

分 类 号：TS207.3[轻工技术与工程—食品科学]