分光光度法分析水果酵素中功效酶活性的研究  

Detection of efficacy enzyme activity in ferments of fruits by spectrophotometric method

作　　者：陈爽[1] 朱忠顺 高妍妍[1] 朱显峰[1] 

机构地区：[1]河南大学生命科学学院生物工程研究所,河南开封475004

出　　处：《食品工业科技》2017年第8期218-221,249,共5页Science and Technology of Food Industry

基　　金：教育部高等学校博士学科点专项科研基金项目(20124103120002);河南省科技攻关计划项目(132102310421);河南大学研究生优秀学位论文培育计划(理学硕士)(Y1425010)

摘　　要：目的:利用分光光度法分别测定水果酵素中多种功效酶的活性。方法:借助分光光度计,采用3,5-二硝基水杨酸法、福林法、铜皂法和邻苯三酚终止法分别对液状水果酵素中淀粉酶、蛋白酶、脂肪酶以及超氧化物歧化酶的活力进行测定。结果:液状水果酵素中淀粉酶活力为1.968 U/mL,蛋白酶活力为5.421 U/mL,脂肪酶活力为1.106 U/mL,超氧化物歧化酶活力为10.758 U/mL。结论:液状水果酵素中SOD酶活性最高,蛋白酶次之,淀粉酶和脂肪酶活性较低;后续实验中可优化发酵条件来提高其中的淀粉酶与脂肪酶活力。Abjective ： The efficacy enzyme activity in ferments of fruits was detected by spectro- photometric. Methods ： In this study, by means of 3,5-dinitrosalicylic acid, folin method, copper soap method and pyrogallol autoxidation method, the activies of amylase, protease, lipase, and superoxide dismutase of fruit enzymes was performed respectively by a spectrophotometer. Results：The activities of amylase, protease, lipase and superoxide dismutase was 1.968 ,5.421,1.106,10.758 U/mL of fruit enzymes, respectively.Conclusion ： The activities of superoxide dismutase was highest, then was protease activities, the activities of amylase and lipase in fruit-ferments was lower than them.The results obtained in this study should be helpful for optimum fermentation condition in order to receive a high activity in further research.

关 键 词：水果酵素 淀粉酶 蛋白酶 脂肪酶 超氧物歧化酶 酶活力 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]