豆浆中过氧化氢酶活性的测定研究

Determination of Catalase Activity in Raw Soybean Milk

大豆是一种重要的豆科植物。大豆种籽常被加工成多种兼具营养和功能性的食品,豆浆就是最常见的一种。大豆中的过氧化氢酶对大豆生理功能和豆浆风味特征有着重要影响。利用可见光分光度计分别检测钼酸铵终止反应产物和重铬酸盐/醋酸反应产物来计算豆浆中的过氧化氢酶活性,通过比较可知2种反应产物都能进行豆浆中的过氧化氢酶活性测定,钼酸铵终止反应易受干扰,测定结果稍小;重铬酸盐/醋酸试剂反应测定条件接近豆浆天然条件,结果准确,精确度较高。

Soybean is an important legume plant.Soybean seeds are often made into a variety of nutritious and functional foods,soybean milk is the most common one.Catalase in soybean plays an important role in the physiological function of soybean and the flavor characteristics of soybean milk.The catalase activity in soybean milk was calculated by detecting the ammonium molybdate termination reaction product and dichromate/acetic acid reaction product respectively with visible light spectrophotometer.Through comparison,it was found that both of the two reaction products could be used for the determination of catalase activity in soybean milk.The ammonium molybdate termination reaction was easily disturbed and the determination result was slightly smaller.The conditions of dichromate/acetic acid reaction were close to the natural conditions of soybean milk,and the results were accurate and the precision was high.