影响山竹果皮过氧化氢酶活性因素的研究

Effect of factors on the activity of catalase in pericarp of Garcinia mangostana

以山竹果皮中的过氧化氢酶(CAT)为研究对象,对其酶的活性变化及其特性的研究结果表明,山竹果皮中过氧化氢酶的最适温度为30℃,最适pH值为7.2。甲醇和乙醇对山竹果皮中过氧化氢酶活性的影响均表现为低浓度对该酶具有激活作用,高浓度转为抑制作用。金属离子Cu2+对该酶有激活作用,而Na+则对该酶有一定程度的抑制作用。

The catalase （CAT） extracted from Garcinia mangostana was studied. The change of CAT activity and characteristics showed that the optimal temperature of CAT was 30℃, and optimal pH was 7.2. The CAT activity of Peel from Garcinia mangostana affected by methanol and ethanol indicated that low concentration had activation, but high concentration turned into inhibition. The metal ions of Cu^2＋ showed some degrees of activation, on the other hand, Na＋ showed some action of inhibition on the activity in various concentrations.