香水菠萝中菠萝朊酶的初步提取及酶活性分析  

Preliminary Extraction and Enzymatic Activity Analysis of Bromelaine from Pineapple

作　　者：孙连连[1] SUN Lianlian(Xianning Vocational Technical College,Xianning 437100)

机构地区：[1]咸宁职业技术学院

出　　处：《食品工业》2019年第11期149-151,共3页The Food Industry

摘　　要：以海南原产品种香水菠萝为原料,去除外层果肉和纤维组织后以醋酸乙酯为溶剂, CTAB-庚烷/阳离子反胶束为吸附萃取剂对菠萝朊酶进行初提取。对影响菠萝朊酶提取率的CTAB-庚烷/阳离子反胶束、溶液环境p H进行探讨,并通过荧光发射光谱分析,对提取后的菠萝朊酶活性随时间和光照强度而发生的酶变化进行分析,以期对今后菠萝朊酶的应用提供依据。The bromelaine was extracted preliminary from the pineapple after removing the outer pulp and fiber tissues. Acetic ether and CTAB-heptane/cationic reverse micelles were used as solvent and adsorbent extractant respectively. The effects of CTAB-heptane/cationic reverse micelles and the solution pH on the extraction rate of bromelaine were studied. The changes of enzymatic activity with time and light intensity were analyzed emphatically by fluorescence emission spectrometry. The basis for the application of bromelaine in the future was provided.

关 键 词：香水菠萝 菠萝朊酶 CTAB-庚烷/阳离子反胶束 酶活性 

分 类 号：S66[农业科学—果树学]