大蒜中蒜氨酸酶的分离纯化及纯度测定 - 食品科学.pdfVIP

※基础研究 食品科学 2007, Vol. 28, No. 05 63 1,2 2, 李 瑜 ，许时婴 * (1.河南农业大学食品科学技术学院，河南 郑州 450002； 2.江南大学食品学院，食品科学与安全教育部重点实验室，江苏 无锡 214036) ：对大蒜中的蒜氨酸酶进行分离纯化以研究其酶学及光谱学性质。首次采用Sephacryl S-200凝胶柱对新鲜 大蒜以及微波真空与真空联合干燥(MV/VD)大蒜中的蒜氨酸酶进行了一步分离纯化，并采用反相HPLC和SDS 电泳测定柱分离后新鲜大蒜的蒜氨酸酶和MV/VD大蒜的蒜氨酸酶的纯度。结果表明，经Sephacryl S-200凝胶柱一 步分离的蒜氨酸酶可达很高的纯度，电泳结果显示达到电泳纯。采用 Sephacryl S-200 凝胶柱分离纯化后的蒜氨酸 酶的纯度可以达到用于酶学性质和光谱学特性研究所需的纯度。 ：大蒜；微波真空与真空联合干燥；蒜氨酸酶；纯化；纯度测定 Garlic Alliinase Preparation and Purification Testing 1,2 2, LI Yu ，XU Shi-ying * (1.College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China； 2.Key Laboratory of Food Science and Safety, Ministry of Education, School of Food Science and Technology, Southern Yangtze University, Wuxi 214036, China) Abstract ：Garlic alliinase was prepared and purified to study its enzyme and spectral characteristics. Fresh garlic alliinase was processed and MV/VD was one step purification with Sephacryl S-200 gel column. RP-HPLC and SDSelectrophoresis methods were adopted to test alliinase purity. The results showed that the purity of alliinase through Sephacryl S-200 gel column is very high, achieving electrophoresis purity. The purity degree of alliinase prepared through Sephacryl S-200 gel column can be used for study on enzymtic and spectral characteristics. Key words：garlic；microwave vacuum drying combined with vacuum drying；alliinase；purify；purity testing 中图分类号：TS255.2 文献标识码：A 文章编号：1002-6630(2