人参中淀粉酶和酯酶同工酶分析

Analysis on amylase and esterase isozyme in ginseng

目的:研究不同生长时期人参中淀粉酶(AMY)和酯酶(EST)同工酶酶谱特征。方法:以不同生长时期5年生人参为供试材料,采用聚丙烯酰胺凝胶电泳(PAGE)法得到人参AMY和EST同工酶电泳胶片,并通过凝胶成像分析软件和origin 7.5软件生成指纹图谱,导出重要技术参数,分析比较不同生长时期人参中AMY和EST同工酶酶谱特征。结果:不同生长时期人参中AMY和EST同工酶酶带条数无明显变化,均能分离出4条酶带,可作为各自的主要特征酶带。结论:AMY和EST同工酶酶谱具有鲜明特征,其活性在人参生长发育的各个时期相对稳定。

Objective: To study the isozymes zymogram characteristics of amylase(AMY) and esterase(EST) in ginseng of different growth periods. Methods: The five-year old ginseng in different growth periods were used as material, the electrophoresis film of AMY and EST isozymes were obtained by using the polyacrylamide gel electrophoresis(PAGE) method, and the fingerprint was generated through the gel imaging analysis software and origin 7.5 software. Then the important technical parameters were exported, and the characteristics isozymes zymogram of AMY and EST in ginseng at different growth periods were analyzed and compared. Results: The number of enzyme bands of AMY and EST in ginseng at different growth periods demonstrated no significant changes, all of which could isolate 4 enzyme bands and could be used as the main characteristic bands. Conclusion: The AMY and EST isozymes zymogram had distinctive features, the activity of which was relatively stable in each period of ginseng growth and development.