红萝卜中芥子苷酶提取工艺的研究  

Study on Extraction Process of Myrosinase from Red Radish

作　　者：胡燕 李英娜 刘莹莹 胡舰[1] 王荣兰[1] 朱云龙[1] 何志贵 HU Yan;LI Ying-na;LIU Ying-ying;HU Jian;WANG Rong-lan;ZHU Yun-long;HE Zhi-gui(School of Tourism and Culinary Science,Yangzhou University,Yangzhou 225127,China;Heihe City Market Supervision Administration,Heihe 164399,China;College of Leisure and Health,Guilin Tourism University,Guilin 541006,China)

机构地区：[1]扬州大学旅游烹饪学院,江苏扬州225127 [2]黑河市市场监督管理局,黑龙江黑河164399 [3]桂林旅游学院休闲与健康学院,广西桂林541006

出　　处：《中国调味品》2023年第7期128-132,共5页China Condiment

基　　金：国家级重点研发计划项目(2016YFC1300200)。

摘　　要：该研究以红萝卜为原料,用硫酸铵沉淀法提取芥子苷酶,使用考马斯亮蓝法和双缩脲法对粗提物进行了蛋白质定性分析。以提取率为指标,考察液料比、浸提时间、缓冲溶液pH 3个因素对提取率的影响,根据单因素实验结果,进行正交实验,得到最佳提取条件为液料比3(mL/g),浸提时间3 h,缓冲溶液pH 7.0。在此条件下,芥子苷酶粗提物提取率为5.74%,采用DNS法测定酶活,结果显示酶活为96 U。此研究结果能为红萝卜中芥子苷酶的后续研究提供实验基础,为红萝卜的开发和利用提供科学依据。In this study,red radish is used as the raw material to extract myrosinase by ammonium sulfate precipitation method,and the protein in crude extract is qualitatively analyzed using Bradford method and biuret method.With extraction rate as the index,the effects of three factors including liquid-solid ratio,extraction time and pH of buffer solution on the extraction rate are investigated.According to the results of single factor experiment,orthogonal experiment is carried out.It is determined that the best extraction conditions are the liquid-solid ratio of 3(mL/g),the extraction time of 3 h and pH of the buffer solution of 7.0.Under such conditions,the extraction rate of crude extract of myrosinase is 5.74%.The enzyme activity is determined by DNS method.The results show that the enzyme activity is 96 U.The results can provide experimental basis for the follow-up study on myrosinase in red radish and scientific basis for the development and utilization of red radish.

关 键 词：红萝卜 酶活 芥子苷酶 提取率 

分 类 号：TS201.2[轻工技术与工程—食品科学]