高效液相色谱法考察蒜酶活力测定中的影响因素

Investigation of factors on determination of Alliinase activity by HPLC

目的考察底物蒜氨酸纯度对蒜酶活力测定数值的影响,比较催化温度为25,35,37℃时蒜酶活力测定数值的差异。建立可行的蒜酶活力检测方法。方法采用高效液相色谱法,以蒜氨酸的减少量计算蒜酶活力。结果进行蒜酶活力测定时,底物蒜氨酸的纯度应不小于90%,确定蒜酶催化反应温度为35℃。结论建立了以95%蒜氨酸为底物,催化温度为35℃的蒜酶活力测定条件。

Purpose To investigate the influence on the determination of Alliinase activity of the different purities of Alliin as the substrate. Was compared the Alliinase activity when catalysis reaction was conducted at the temperature of 25,35,37℃. And was established the feasible method for determination of Alliinase activity. Methods HPLC method was used to detect the decrease of Alliin for calculating the Alliinase activity. Results As substrate,the purity of Alliin should not be less than 90% .And 35 ℃ was the optimal catalysis temperature for determination of Alliinase activity. Conclusion A method for determination of Alliinase activity was developed.