基于氨基功能化离子液体萃取番茄中超氧化物歧化酶  

Extraction of Superoxide Dismutase from Tomato Using Amino Functionalized Ionic Liquid

作　　者：王涛 翟晨 王亮[1] 李梦瑶 王书雅 谢云峰 WANG Tao;ZHAI Chen;WANG Liang;LI Mengyao;WANG Shuya;XIE Yunfeng(College of Life Science and Technology,Xinjiang University,Ürümqi 830017,China;Beijing Key Laboratory of Nutrition&Health and Food Safety,Nutrition&Health Research Institute,COFCO Corporation,Beijing 102209,China)

机构地区：[1]新疆大学生命科学与技术学院,新疆乌鲁木齐830017 [2]中粮营养健康研究院,营养健康与食品安全北京市重点实验室,北京102209

出　　处：《食品科学》2021年第21期56-62,共7页Food Science

基　　金：“十三五”国家重点研发计划项目(2016YFD0401204)。

摘　　要：本实验利用新型绿色化学功能溶剂离子液体与无机盐形成的双水相体系对番茄中的超氧化物歧化酶(superoxide dismutase,SOD)进行萃取,考察离子液体的种类和质量浓度、K_(2)HPO_(4)的质量浓度、萃取温度及萃取时间对SOD活力的影响。通过单因素试验及响应面优化试验得到的最佳萃取条件为[(H_(2)NC_(2))Mim]Br质量浓度0.40 g/mL、K_(2)HPO_(4)质量浓度0.60 g/mL、萃取温度35℃、萃取时间25 min,在该条件下萃取得到的SOD活力为345.68 U/g。与传统的缓冲液法及[C_(4)Mim]Br/K_(2)HPO_(4)双水相法相比,本实验所用方法提高了萃取酶的活性且标准偏差更小。本实验为果蔬中蛋白酶类物质的萃取提供了新的实验思路。In this work,an aqueous two-phase system formed by an amino functionalized ionic liquid as a novel green solvent and inorganic salts was employed for extracting superoxide dismutase(SOD)from tomatoes.We investigated the effects of the type and concentration of ionic liquid,K_(2)HPO_(4) concentration,extraction temperature and extraction time on the activity of SOD.Through the combined use of one-factor-at-a-time method and response surface methodology,the optimal extraction conditions that provided maximum SOD activity(345.68 U/g)were established as follows:concentration[(H_(2)NC_(2))Mim]Br ionic liquid,0.40 g/mL;K_(2)HPO_(4) concentration,0.60 g/mL;extraction temperature,35℃;and extraction time,25 min.Compared with the traditional buffer solution method and the[C_(4)Mim]Br/K_(2)HPO_(4)-based aqueous two-phase extraction method,this method yielded higher SOD activity with smaller standard deviations.This research provides a new experimental idea for the extraction of protease substances in fruits and vegetables.

关 键 词：功能化离子液体 双水相萃取 超氧化物歧化酶活力 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]