人参总蛋白的酶解及氨基酸含量测定  

Enzymolysis of Ginseng Total Proteins and Determination of Amino Acid Content

作　　者：李红艳[1] 张江华[2] 张惠[3] 陶震宇 杨静娴[1] 康廷国[1] 

机构地区：[1]辽宁中医药大学,辽宁大连116600 [2]大连工业大学,辽宁大连116034 [3]长春中医药大学附属医院,吉林长春130117

出　　处：《中国现代中药》2016年第1期72-75,81,共5页Modern Chinese Medicine

基　　金：中国博士后科学基金项目(2013M530945)

摘　　要：目的:比较人参蛋白酶解前后成分的变化,以探讨人参蛋白在体内发挥作用的最终活性物质。方法:采用胃蛋白、胰蛋白酶及双酶(胃蛋白酶与胰蛋白酶联合)水解人参蛋白,采用SDS-聚丙烯酰胺凝胶电泳(SDSPAGE)检测蛋白及多肽含量,采用高效液相色谱(HPLC)分析氨基酸组成。结果:SDS-PAGE检测结果显示,人参蛋白经胃蛋白酶水解后,仅出现分子量5000左右的高浓度、低分子量蛋白条带;经胰蛋白酶水解后,出现多条蛋白带,但浓度较水解前低;经双酶水解后,蛋白条带显示与胃蛋白酶接近。HPLC检测结果显示,人参蛋白经胃蛋白酶、胰蛋白酶及双酶水解后,氨基酸种类变化不大,含量明显减少。结论:人参蛋白酶解后转变为多肽及少量氨基酸。Objective： The final active substances of ginseng proteins tunctioning in vivo were explored by comparing the component changes in ginseng proteins before and after enzymolysis. Methods： The ginseng proteins were hydrolyzed by pepsin, trypsin and double enzymes （pepsin and trypsin ）, the protein and peptide content was detected by SDS- Polyacrylamide Gel Electrophoresis （SDS-PAGE）, and the amino acid composition was analyzed by HPLC. Results： The results of SDS-PAGE showed that ginseng proteins were hydrolyzed into high concentration and low molecular weight （ around 5000） proteins by pepsin, lower concentration proteins by trypsin, and proteins by double enzymes similar to those of pepsin hydrolysis. The results of HPLC showed that the amino acids in ginseng proteins decreased significantly after pepsin, trypsin and double enzymes hydrolysis. Conclusion： Ginseng proteins were converted into low molecular weight proteins and a small amount of amino acids after enzymolysis.

关 键 词：人参蛋白 胃蛋白酶 胰蛋白酶 氨基酸 

分 类 号：R151.3[医药卫生—营养与食品卫生学]