摘要
目的:研究不同贮藏条件下人参中几种酶的活力变化。方法:以6年生鲜人参为供试材料,分别采用乙醇浸泡、-20℃冷冻、4℃冷藏3种方式贮藏人参,以中性缓冲液提取人参粗酶液,应用紫外分光光度法测定过氧化物酶(POD)、过氧化氢酶(CAT)、超氧化物歧化酶(SOD)、淀粉酶(AMY)和酯酶(EST)的活力。结果:人参在不同条件下贮藏90d后,POD、CAT、SOD的活力低于贮藏前活力,而AMY、EST活力高于贮藏前活力。结论:在冷冻和冷藏条件下5种酶的活力均高于醇泡条件下5种酶的活力。
Objective： To study the activity change of several enzymes in ginseng under different storage conditions. Methods： Six-year old ginseng was soaked in ethyl alcohol, and stored under -20 ℃ and 4℃. Then the crude enzyme in ginseng was extracted. The ultraviolet spectroscopy was used to test the activity of peroxidase （POD）, catalase （CAT）, superoxide dismutase （SOD）, amylase （AMY） and esterase （EST）. Results： Compared with fresh ginseng, after the ginseng was storage under different conditions for 90 days, the activity of POD, CAT and SOD was decreased and the activity of AMY and EST was increased. Conclusion： The activity of five kinds of enzymes in the frozen and refrigerated conditions is higher than ethanol soaking conditions.
出处
《中华中医药杂志》
CAS
CSCD
北大核心
2014年第8期2621-2623,共3页
China Journal of Traditional Chinese Medicine and Pharmacy
基金
教育部博士点基金(No.20112227120003)
国家科技支撑计划(No.2011BAI03B07)~~
关键词
人参
贮藏条件
酶活力
Radix ginseng
Storage conditions
Enzyme activity
