菜豆凝集素血凝活性与品种的关系及稳定性的研究

Studies on the Relationship Between the Blood Coagulation Activity of Agglutinin and Variety and its Stability

以8个品种菜豆为原料,采用生理盐水-超声法提取凝集素。以血凝反应后上清液的吸光值为指标,评价菜豆品种、收获季节、新鲜度与血凝活性的关系及稳定性。试验结果表明:血凝活性从高到低依次为几豆、黄金勾、将军、家雀蛋、大马掌、豇豆、73-8、架豆王。菜豆的毒性秋季高于春季,成熟新鲜的菜豆高于储存的菜豆。血凝活性随温度增高而下降,60℃上下降明显,但100℃时仍具有血凝活性。完全失去血凝活性的条件为煮沸时间40min,pH4.0或8.0。

Agglutinin from 8 varieties of Phaseolus Vulgaris was extracted by physiological saline-ultrasonic method.Using the absorbance of supernatant after blood coagulation reaction as index,the relationship between the variety,harvesting season,freshness and blood coagulation activity and stability were evaluated.Results showed that the order of blood coagulation activity from high to low was as follows：Jidou,Huang Jingou,Jiangjun,Jiaque Dan,Da Mazhang,cowpea,73-8,and Jiadou King;the toxicity of the Phaseolus Vulgaris harvested in Autumn was higher than that of Spring,the toxicity of the mature and fresh was higher than that of being stored.The blood coagulation activity decreased as temperature increased,when the temperature was above 60 ℃,the acitivity decreaaed significantly,however,which was still active at 100 ℃.The conditions of complete lost of blood coagulation activity were as follows：boiling time 40min,pH was 4.0 or 8.0.