分光光度法分析水果酵素中功效酶活性的研究

发布时间：2018-10-24 17:17

【摘要】：目的:利用分光光度法分别测定水果酵素中多种功效酶的活性。方法:借助分光光度计,采用3,5-二硝基水杨酸法、福林法、铜皂法和邻苯三酚终止法分别对液状水果酵素中淀粉酶、蛋白酶、脂肪酶以及超氧化物歧化酶的活力进行测定。结果:液状水果酵素中淀粉酶活力为1.968 U/mL,蛋白酶活力为5.421 U/mL,脂肪酶活力为1.106 U/mL,超氧化物歧化酶活力为10.758 U/mL。结论:液状水果酵素中SOD酶活性最高,蛋白酶次之,淀粉酶和脂肪酶活性较低;后续实验中可优化发酵条件来提高其中的淀粉酶与脂肪酶活力。
[Abstract]:Objective: to determine the activities of several effective enzymes in fruit enzymes by spectrophotometry. Methods: the activities of amylase, protease, lipase and superoxide dismutase in liquid fruit ferment were determined by spectrophotometer, 3'5 'dinitrosalicylic acid method, forin method, copper soap method and pyrogallol termination method, respectively. Results: the activity of amylase, protease, lipase, superoxide dismutase and superoxide dismutase were 1.968 U / mL, 5.421 U / mL, 1.106 U / mL and 10.758 U / mL, respectively. Conclusion: the activity of SOD is the highest in the liquid fruit enzyme, followed by protease, and the activity of amylase and lipase is lower, and the fermentation conditions can be optimized to improve the activity of amylase and lipase.
【作者单位】：河南大学生命科学学院生物工程研究所;
【基金】：教育部高等学校博士学科点专项科研基金项目(20124103120002) 河南省科技攻关计划项目(132102310421) 河南大学研究生优秀学位论文培育计划(理学硕士)(Y1425010)
【分类号】：O657.3;TQ925

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