摘要
通过对红树莓SOD抽提缓冲液的pH、抽提体积和抽提次数进行优化探讨红树莓SOD的最佳提取工艺,并采用(NH4)2SO4盐析沉淀法对红树莓SOD实现初步的分级分离。结果表明:抽提缓冲液的pH为7.8,抽提体积为1.5倍,抽提次数为2次时,得到红树莓SOD的最大提取活力。当(NH4)2SO4饱和度为50%～90%时,红树莓SOD能够达到相对最大酶活。
The optimal technology of extracting value, bulk multiple and extraction times of primarily by the method of ammonium-sulfate SOD from red raspberry was studied by optimizing pH phosphate buffer solution buffer. SOD was separated deposition. The results showed that the activity of SOD was highest when applying the condition of pH 7.8, bulk multiple 3 and extraction times 2.The optimal saturation range of ammonium-sulfate for the highest activity of SOD varied between 50 % and 90 %.
出处
《食品研究与开发》
CAS
北大核心
2007年第4期90-93,共4页
Food Research and Development
关键词
红树莓
超氧化物歧化酶
提取
red raspberry
superoxide .dismutase
extraction
