摘要
采用高效分子排阻色谱法定性测定大蒜中蒜酶。采用TSK gel G3000SWXL(7.8 mm×300 mm,7μm)高效液相色谱法色谱柱,流动相为0.1 mol/L磷酸盐缓冲液,柱温25℃,流速0.5 mg/mL,检测波长325 nm,进样量15μL。结果表明,经提取纯化后的蒜酶提取物中蒜酶含量较高,而蒜酶亚基含量明显降低;不同产地大蒜冻干粉和鲜蒜中均含有蒜酶二聚体和蒜酶亚基,它们分别在14 min和19 min处出峰,并且不同产地大蒜蒜酶含量有较大差异。方法检测大蒜中蒜酶时,可同时检测到蒜酶峰和蒜酶亚基峰,且不受其他蛋白的影响。用于测定鲜蒜和纯化后蒜酶中的二聚体及亚基,该方法简便易行,且结果准确可靠。
The alliinase in garlic by high performance molecular exclusion chromatography was determined.The column of high performance liquid chromatography was TSK gel G3000 SWXL(7.8 mm×300 mm,7μm).The mobile phase was 0.1 mol/L phosphate buffer.The column temperature was 25℃and the flow rate was 0.5 mg/mL.The detection wavelength was 325 nm and the injection volume was 15μL.The results showed that after extraction and purification,the content of alliinase was higher,while the content of alliinase subunit was significantly lower.The content of alliinase dimer and alliinase subunit peaked at 14 min and 19 min in lyophilized garlic powder and fresh garlic from different habitats,respectively,and the content of alliinase in garlic from different habitats was quite different.When detecting alliinase in garlic,alliinase peak and alliinase subunit peak could be detected simultaneously,which were not affected by other proteins.This method could be used to determine dimer and subunit in fresh garlic and purified alliinase.The method was simple and reliable.
作者
李心雨
罗春霞
敬爽
李新霞
LI Xinyu;LUO Chunxia;JING Shuang;LI Xinxia(College of Pharmacy,Xinjiang Medical University,Urumqi 830011;Pharmacy School,Shihezi University,Shihezi 832000;College of Chemistry and Chemical Engineering,Xinjiang Normal University,Urumqi 830054)
出处
《食品工业》
CAS
北大核心
2020年第12期210-213,共4页
The Food Industry
基金
国家自然科学基金资助项目(81560564)。
