青果抗氧化酶类的测定及其测定时的最适pH和温度

Determination of Antioxidant Enzymes in Fruit of Canarium album and Its Optimal pH and Temperature

为了测定提取青果抗氧化酶类的最适条件,并为青果保鲜及改进从青果中提取超氧化物岐化酶和抗氧化酶系提供一定理论基础。本实验采用低温离心技术,分别通过不同梯度的pH和温度提取并研究了青果过氧化物酶(POD)、过氧化氢酶(CAT)和超氧化物歧化酶(SOD)。结果表明,pH和温度对测定POD、CAT活性均有较大影响,POD和CAT的最适温度均为50℃左右;各酶最适pH值依次为POD:6.4,CAT:8.0,SOD:8.2,且POD的敏感度较大,建议修正其测定条件;而提取SOD时,当料液比为1∶3、pH为8.2时,SOD酶活性最强。

To determine the optimum condition of antioxidant enzymes extracted from the fruit of Canarium album and provide a theoretical basis for the fruit refreshment and improvement of the determination of the extracted superoxide dismutase and antioxidant enzyme,the peroxidase（POD）,catalase（CAT） and superoxide dismutase（SOD） of the fruit were extracted by low-temperature centrifugation,under different gradients of pH and temperature of extraction,respectively.The study showed that enzymatic activity of POD and CAT were greatly influnced by pH value and temperature,and their optimumal temperature was about 50 ℃;The optimum pH value of three enzymes was listed as follows： POD： 6.4,CAT： 8.0,SOD： 8.2,which showed that the sensitivity of POD on pH was stronger than that of the others.When the solid-liquid ratio was 1∶ 3 and pH was 8.2,SOD activity was the strongest.