黄芥子中芥子酶活性的测定及炮制对其活性的影响

Determination of myrosase activity in Brassica juncea( L. ) Czern. et Coss.and effect of processing on myrosase activity

目的:观察不同炮制条件下黄芥子中芥子酶活性的变化。方法:采用高效液相色谱法测定酶促反应后底物黑芥子硫苷酸钾的剩余量,Kromasil C18(4.6mm×250mm,5μm)色谱柱,流动相为5mmol/L四甲基溴化铵溶液∶乙腈=1∶0.02,检测波长227nm。结果:芥子酶的活性可准确测定。结论:随着炮制温度的提高和炮制时间的延长,黄芥子中芥子酶活性急剧降低,芥子酶灭活的炮制条件应不低于140℃。

Objective： To observe the changes in myrosase activity in Brassica juncea（ L.） Czern. et Coss. under different processing conditions. Methods： High- performance liquid chromatography was used to determine the residual amount of potassium myronate（ substrate） after enzymatic reaction; the Kromasil C18column（ 4. 6mm × 250 mm,5μm） was used as a chromatographic column; the mobile phase was 5mmol/L tetramethyl ammonium bromide- acetonitrile（ 1 ∶ 0. 02）; the detection wavelength was 227 nm. Results： The activity of myrosase can be accurately determined. Conclusion： The activity of myrosase in Brassica juncea（ L.） Czern. et Coss. was sharply reduced as the processing temperature increases and the processing lasted,and the processing temperature should be not less than 140℃ for the inactivation of myrosase.