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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 dynamic changes of several enzymes in ginseng under different storage conditions. Methods: Six-year-old fresh ginseng was used as material for the test. The samples were stored in ginseng with ethanol soaking, frozen at -20 ℃ and refrigerated at 4 ℃ respectively. The ginseng crude enzyme solution was extracted with neutral buffer. The crude enzyme solution was determined by UV spectrophotometry Oxidase (POD), catalase (CAT), superoxide dismutase (SOD), amylase (AMY) and esterase (EST). Results: After stored for 90 days under different conditions, the activities of POD, CAT and SOD in ginseng were lower than those in storage before storage, while the activities of AMY and EST in storage were higher than those in storage. Conclusion: The activities of five kinds of enzymes under freezing and refrigerating conditions are higher than those under five kinds of enzymes.