葛根黄酮-金纳米粒子的绿色制备及其模拟酶催化活性研究  

Green preparation of Pueraria flavone-gold nanoparticles and its catalytic activity of simulated enzymes

作　　者：关桦楠[1] 孙艺铭 宋岩 刘晓飞[1] GUAN Huanan;SUN Yiming;SONG Yan;LIU Xiaofei(College of Food Engineering,Harbin University of Commerce,Harbin 150076,China)

机构地区：[1]哈尔滨商业大学食品工程学院,哈尔滨150076

出　　处：《包装与食品机械》2023年第2期20-27,共8页Packaging and Food Machinery

基　　金：国家自然科学基金面上基金项目(31370649);国家自然科学基金青年科学基金项目(31201376);黑龙江省自然科学基金项目(LH2022C046);黑龙江省普通本科高等学校青年创新人新才培养计划项目(UNPYSCT-2016060);中国博士后基金资助项目(2014T70304,2013M531009);黑龙江省博士后资助项目(LBH-Z13002);哈尔滨商业大学科研项目(17XN026);哈尔滨商业大学研究生创新科研资金项目(YJSCX2017-462HSD,YJSCX2018-538HSD)。

摘　　要：为制备绿色、环保且安全性高的金纳米粒子,采用离子液体-超声辅助法提取葛根黄酮,将得到的葛根黄酮作为还原剂和保护剂,一步绿色合成AuNPs,并以H_(2)O_(2)和3,3',5,5'-四甲基联苯胺作为酶催化底物,对AuNPs模拟过氧化物酶进行活性验证。结果表明,制备的葛根黄酮-金纳米粒子具有模拟过氧化物酶的催化能力,在最适反应体系下,AuNPs模拟酶反应符合典型的Michaelis-Menten机制,以H_(2)O_(2)为底物时,K_(m)值为2.61 mmol/L;以3,3',5,5'-四甲基联苯胺为底物时,K_(m)值为0.35 mmol/L,相比于天然辣根过氧化物酶,其与底物具有更强的亲和能力。研究所得的AuNPs在食品催化、生物医药和工业生产等领域将具有实际的应用价值。In order to prepare green,environmentally friendly and safe gold nanoparticles,ionic liquid-based ultrasonicassisted extraction method was used to extract pueraria flavonoids.The obtained Pueraria flavonoids were used as reducing agent and protective agent to synthesize gold nanoparticles(AuNPs).H_(2)O_(2) and 3,3',5,5'-tetramethylbenzidine(TMB)were used as enzymatic catalytic substrates to validate the activity of AuNPs mimicking peroxidase.The results show that the prepared Pueraria flavonoids-gold nanoparticles has the catalytic ability to mimic peroxidase.AuNPs mimic enzymatic reaction conforms to the typical Michaelis-Menten mechanism,the K_(m) value is 2.61 mmol/L with H_(2)O_(2) as substrate.K_(m) value is 0.35 mmol/L with TMB as substrate.It has a stronger affinity to the substrate than the natural horseradish peroxidase.In conclusion,the gold nanoparticles obtained from this experiment will have practical applications in the fields of food catalysis,biomedicine and industrial production.

关 键 词：金纳米粒子 绿色合成 催化活性 过氧化物酶 模拟酶 

分 类 号：TS207[轻工技术与工程—食品科学] TB383.1[轻工技术与工程—食品科学与工程]