水果酵素的研究

生物工程论文编号:SW090  论文字数:14949,页数:39

目  录
中文摘要...........................................................II
英文摘要...........................................................II
目录..............................................................III
绪论.............................................................1
   1.1 酵素简介.....................................................1
   1.2 酵素的作用...................................................3
 实验部分.........................................................6
   2.1 材料与设备...................................................6
   2.2 脂肪酶的测定.................................................6
 2.3 SOD活力的测定...............................................7
 2.4 胰蛋白酶的测定..............................................9
 2.5 原花青素的测定.............................................10
 2.6 羟自由基的测定.............................................10
结果与讨论......................................................13
    3.1 第一批次实验结果...........................................13
 3.2 第二批次实验结果...........................................18
 3.3 第三批次实验结果...........................................22
 3.4 第四批次实验结果...........................................29
3.5 讨论.......................................................34
4．总结与展望......................................................35
致谢...............................................................37
参考文献...........................................................38

摘 要：微生物酵素是以新鲜蔬菜、水果为原料，经多种益生菌发酵而产生的，含有丰富的酶、维生素、矿物质和次生代谢产物的微生物制剂。
 本论文主要以糙米、木瓜、雪莲果、苹果、雪梨、菠萝、猕猴桃、蘑菇以及胡萝卜、草莓等等为原料，对各类水果发酵所得酵素的脂肪酶、SOD活力、羟自由基、原花青素等等进行测定。并同时测定一缸酶、巴城酵素等产品的脂肪酶、SOD活力、羟自由基、原花青素以及胰蛋白酶，以此做一个对比。
 根据实验结果可以看出,脂肪酶活力最高的是蘑菇，胡萝卜酵素以及雪莲果酵素,其活度甚至比市场上的产品还要高很多。而最低的是糙米酵素。胰蛋白酶活力最高的是木瓜酵素、蘑菇及胡萝卜酵素，胰蛋白酶活最低的是草莓酵素，雪莲果、苹果酵素的胰蛋白酶活力也很低。原花青素含量最高是草莓酵素，而其他各种水果以及糙米酵素的原花青素的含量都很低。SOD活力最高的是菠萝、猕猴桃酵素，同时草莓酵素的SOD也相当的高。而各类水果酵素清除羟自由基能力都相当的高，糙米酵素尤其的低。   
关键词：酵素；脂肪酶；SOD活力；羟自由基；原花青素

The research of fruits enzyme

Abstract: Microbial enzymes are microbial agents generated by microbial agents fermenting fresh vegetables, fruits as raw material, rich in enzymes, vitamins, minerals and secondary metabolites of microbial agents.
 This thesis focuses on brown rice, papaya, snow lotus fruit, apple, Sydney, pineapple, kiwi, mushrooms and carrots, strawberries, etc., various fruit enzymes lipase fermentation proceeds, SOD activity, hydroxyl radicals, proanthocyanidins so. And simultaneous determination of a cylinder enzyme, enzymes and other products in the Pakistani city of lipase enzyme, SOD vitality, hydroxyl radicals, proanthocyanidins, and trypsin, in order to make a comparison
  According to the experimental results can be seen, the highest lipase activity was mushrooms, carrots and snow lotus fruit enzymes enzyme, its activity even more than the products on the market even higher. While the lowest was brown rice enzyme. Trypsin activity was highest in papaya enzyme, mushroom and carrot enzymes, trypsin live lowest strawberry enzyme, Yacon, Apple trypsin enzyme activity was also low.Obviously, the highest content of procyanidins is strawberry enzyme, while the other enzymes of fruit and brown rice are low levels of procyanidins, it can be concluded that strawberry enzyme contains a lot of procyanidins.SOD activity was highest in pineapple, kiwi fruit enzymes, while enzymes SOD Strawberry also very high.The hydroxyl radical content of various fruit enzymes are quite low, brown rice, low enzyme in particular, the highest concentrations in the content of papaya.
Keywords：Enzyme; lipase; SOD activity; hydroxyl radical; procyanidins