α-淀粉酶水解百合的动力学及对秋水仙碱提取得率影响的研究

Study on the kinetics of enzymatic hydrolysis of Lily with α-amylase and the effect on colchicine extraction

目的研究α-淀粉酶酶解百合的动力学,并探讨α-淀粉酶酶解对百合中的秋水仙碱提取的影响。方法采用Wilkinson统计法和Lineweaver-Burk作图法求解酶解过程的动力学参数Km和vm,并建立动力学方程;以秋水仙碱为指标成分,探讨α-淀粉酶酶解与百合秋水仙碱提取得率之间的相关性。结果α-淀粉酶对百合的水解反应初期遵循一级反应规律,可用米氏方程拟合,动力学参数Km为0.770 mg·m L-1,vm为19.658 mg·m L-1·min-1,米氏方程为v=0.770[S]19.658+[S];百合的酶解与秋水仙碱提取得率之间具有正相关性,线性相关系数R2=0.978。结论本研究可为百合活性成分的提取提供参考。

Objective To study the kinetics of enzymatic hydrolysis of Lily with α-amylase and the effect ofα-amylase＇s enzymolysis on the extraction of Lily＇s effective constituents. Methods The Michealis constant（ Km） and maximum rate（ vm） were deduced by Lineweaver-Burk plotting and Wilkinson statistical method,and the dynamic equation was established. The correlation were studied between the α-amylase＇ s enzymatic hydrolysis and the extraction efficiency of colchicine fromLily with colchicine as index. Results The α-amylase hydrolysis of Lily followed the classical first-order reaction law and the kinetics could be fitted by the Michaelis-Menten equation. The Kmand vmwere 0.770 mg·mL^-1and 19.658 mg·mL^-1·min^-1,respectively. The Michaelis-Menten equation was v=0.770[S]/19.658＋[S]. There was a positive correlation between Lily＇ s enzymatic hydrolysis and the extraction efficiency of colchicine fromLily with the linear correlation coefficient R^2= 0.978. Conclusion The study can provide references for the extraction of Lily＇s effective components.Key words： Lily; α-Amylase; enzymatic kinetics; colchicine extraction