中华管鞭虾多酚氧化酶的分离制备

Extraction of polyphenoloxidase in deepwater pink shrimp (Solenocera crassicornis)

对中华管鞭虾中多酚氧化酶(PPO)的提取分离及其影响因素进行研究,讨论了新鲜管鞭虾的保藏温度、提取方法、浸提时间、缓冲液pH值、料液比和超声波提取等单因素影响,在此基础上采用正交法对各因素进一步优化。结果表明:在室温状态下,使用溶液浸提法,最佳时间为8h,最佳料液比为1:2,缓冲液最适pH值为8,超声时间为20min。

Polyphenoloxidase（PPO） presented key factor to the melanosis or black-spot of the shrimp carapace.In order to prevent the melanosis,the paper studied extraction factors of PPO in deepwater pink shrimp.The optimum PPO extraction method was solution extraction.The enzyme was most active at pH 8.0 and optimum extraction time was 8 h and ultrasonic time was 20 min.