冷却与低温保存对小麦酯酶活性的影响  

THE STUDY OF INFLUENCE OF REFRIGERATION AND CRYOPRESERVATION ON THE ENZYME ACTIVITY OF WHEAT ESTERASE

作　　者：肖建军[1] 华泽钊[1] 陈儿同[1] 王仲海[1] 赵肖磊[1] 

机构地区：[1]上海理工大学制冷与低温技术研究所,上海200093

出　　处：《工程热物理学报》2003年第4期682-684,共3页Journal of Engineering Thermophysics

基　　金：国家自然科学基金;上海市农委资助项目(No.2001Ⅱ-4)

摘　　要：为研究小麦酯酶作为检测农药残留量生物传感器的生物敏感元件的可行性,研究了小麦酯酶在室温(20℃)和4℃保存时、在经历低温后及在液氮中保存后酶活性的变化情况。研究显示,小麦酯酶在室温和4℃保存时,其活性衰退较快,有必要对其进行低温保存;在液氮中停留20min或保存34h后,小麦酶活性仍能维持很高;在液氮中保存8天,活性仍有97.5％。In order to investigate the feasibility of wheat esterase as the sense organ of the biosensor for the detection of pesticide residue, the changes of enzyme activity after preservation in room temperature (20℃), 4℃, and in liquid nitrogen (-196℃) were studied. The study indicated that when preserved in room temperature and 4℃, the enzyme activity of wheat esterase decreased rapidly; when preserved in liquid N2, it could keep at 97.5% after 8 days' preservation.

关 键 词：低温保存 农药检测 酶活性 

分 类 号：Q55[生物学—生物化学]