摘要
采用热变性法、磷酸缓冲液提取法、热变性法+磷酸缓冲液提取法、氯仿-乙醇沉淀法、丙酮沉淀法5种方法对大蒜细胞溶质中超氧化物歧化酶(SOD)进行了粗提、分离纯化.实验结果表明热变性法+磷酸缓冲液混合法所得的SOD的粗提物活性较高;丙酮沉淀法是SOD纯化的最好方法;不同的丙酮加入量与搅拌时间会影响SOD的纯化结果,其最佳条件是加入0.6倍体积的丙酮,搅拌15min。在此优化条件的基础上,研究不同生长阶段大蒜SOD酶活力,大蒜中SOD酶活力随生长过程,总体成上升趋势。在第五周以后趋于稳定,SOD酶活力达到最高1.210。
Five methods are used to separate and purify SOD from garlic cell plasma, which are the mo- denaturation, phosphoric acid buffer solution extraction process, modenaturation＋ phosphoric acid buffer solution extraction process, chloroform-ethyl alcohol precipitation, acetone precipitation method sulfate graduation precipitation method. The results show that using modenaturation＋ phosphoric acid buffer solution extraction process can obtain high activity SOD, acetone precipitation is the optimalway for SOD purification. The different quantity of acetone and the mixing time could affect SOD purification result. The optimal conditions are adding 0.6 time volun acetone and stir it for 15 rain. on the basis of optimization conditions, Research garlic growth process changes in the activity of SOD Objective,Results： garlic SOD activity value withgrowth process, the overall showed a rising trend. In five weeks later, activity of SOD reach to the highest 1. 210.
出处
《中国调味品》
CAS
北大核心
2011年第2期51-53,64,共4页
China Condiment
关键词
大蒜
超氧化物歧化酶
分离纯化
活力
生长阶段
garlic
superoxide dismutase
separation and purification
vitality
growth stage
