莲雾果实过氧化氢酶活性及其影响因素分析

Activity and influencing factors analysis of catalase in Syzygium samarangense fruit

【目的】探讨莲雾果实过氧化氢酶(CAT)活性及其影响因素,为莲雾采后保鲜提供理论依据。【方法】以莲雾果实为试材,利用分光光度法测定莲雾果实CAT活力,同时分析温度、pH、有机溶剂和金属离子等因素对莲雾果实CAT活性的影响。【结果】莲雾果实CAT的最大活力212.395 U/gFW·min,最适温度30℃,最适pH 7.2;甲醇和乙醇对其活性的影响均表现为低浓度具有激活作用,高浓度转为抑制作用;Cu2+对其活性有一定程度的激活作用,Mn2+和Na+则表现出抑制作用。【结论】莲雾果实CAT活性受温度、pH、有机溶剂和金属离子等因素的影响较明显,通过低温贮藏、合理使用有机溶剂可延长莲雾果实的贮藏寿命。

[Objective]The catalase （CAT） activity and influencing factors of Syzygium samarangense fruit were stud- ied to provide theoretical references for its postharvest freshness. [Method]Using Syzygium samarangense fruit as the test material, the activity of CAT was studied by spectrophotometry, and the influencing factors including temperature, pH val- ue, organic solvent and metal ions were analyzed simultaneously. [Result]The maximum activity of Syzygium samarangense fruit CAT was 212.395 U/gFW.min. The optimal temperature was 30 ~C and optimal pH value was 7.2. The CAT activity af- fected by methanol and ethanol indicated that low concentration had activation, but high concentration turned into inhibition. The metal ions of Cu2~ improved activity to some degree, while Mn2＋ and Na＋ inhibited activity under various concentrations. [Conclusion]The CAT activity of Syzygium samarangense fruit was significantly affected by temperature, pH, organic sol- vent and metal ions. The storage life of the fruit could be prolonged at low temperature with rational use of organic solvent.