仙人掌超氧化物歧化酶提取、部分纯化及其饮料的制备  

Extraction and Partial Purification of Superoxide Dismutase from Cactus and Its Beverage Preparation

作　　者：闵玉涛 宋彦显 聂卉 马庆一[2] MIN Yutao;SONG Yanxian;NIE Hui;MA Qingyi(Zhengzhou Institute of Technology,Zhengzhou 450044;Zhengzhou University of Light Industry,Zhengzhou 450002)

机构地区：[1]郑州工程技术学院,郑州450044 [2]郑州轻工业学院,郑州450002

出　　处：《食品工业》2020年第5期35-38,共4页The Food Industry

基　　金：郑州工程技术学院科技创新团队培育基金(CXTD2018K3)。

摘　　要：以米邦塔食用仙人掌为原料,经匀浆、硫酸铵盐溶、盐析、Sephadex G-75凝胶层析等方法提取纯化超氧化物歧化酶(SOD),仙人掌和黄瓜经清洗除杂、切片、热烫护色、榨汁、澄清、调配和杀菌等工艺,制备仙人掌SOD饮料。结果显示,提取粗酶活力为137.60 U/mL,经提取纯化后SOD比活力为413.68 U/mL,纯化倍数和活力回收率分别为9.25和19.13%。仙人掌SOD饮料口感细腻,具有仙人掌,黄瓜独特的清香味;色泽青绿,无肉眼可见沉淀,SOD酶活力为2 U/mL。The superoxide dismutase(SOD) was extracted and purified from Opuntia Milpa Alta by homogenizing, ammonium sulphate dissolution, salting out and Sephadex G-75 gel chromatography. The cactus SOD beverage was prepared by cleaning, removing impurities, slicing, hot pressing, color protection, juice extraction, clarification, blending and sterilization. The results showed that the crude enzyme activity was 137.60 U/mL, and the specific activity of SOD was increased to 413.68 U/mL after extraction and purification. The purification multiple and recovery of activity were 9.25 and 19.13%, respectively. Cactus SOD beverage had unique fragrance of cactus and cucumber, green color, no visible precipitation, and its SOD activity were 2 U/mL.

关 键 词：仙人掌 超氧化物歧化酶 提取 纯化 饮料 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程] TQ28[轻工技术与工程—食品科学与工程]