蒜头中SOD的提取研究  

Study on Extracting Superoxide Dismutase from Garlic

作　　者：伍彦容 黄瑞然 张兆霞[1] 李泳[1] 

机构地区：[1]广东海洋大学,广东湛江524088

出　　处：《山东化工》2015年第12期29-31,共3页Shandong Chemical Industry

基　　金：广东海洋大学大学生创新实验项目(No.1056613042);广东海洋大学团队项目(No.1312435)

摘　　要：蒜头含有丰富的超氧化物歧化酶(SOD),采用磷酸缓冲液,通过盐析、超滤、冷冻干燥等工艺提取纯化SOD,得出SOD提取的最佳工艺条件:缓冲液体积35 m L(对于30 mg新鲜去外膜的蒜瓣)、pH值7.7、超声提取时间10 min及(NH4)2SO4饱和度为45%。实验结果对进一步优化SOD酶的提取纯化工艺以及酶的临床应用具有指导意义。The garlic contains rich superoxide dismutase （SOD） , using phosphate buffer, By salting- out, extraction and purification techniques such as ultrafiltration, and freeze drying extraction and purification of SOD. It is concluded that the best technology of SOD extraction conditions ： for fresh garlic 30 mg, buffer liquid product to 35 mL, buffer pH value of 7. 7, ultrasonic extraction time for 10 minutes, solid （NH4）2SO4 saturation is 45%. The experimental results to further optimize the extraction and purification technology of SOD, and have guiding significance for the clinical application of enzyme.

关 键 词：蒜头 SOD 提取纯化 

分 类 号：TS229[轻工技术与工程—粮食、油脂及植物蛋白工程]