辣根过氧化物酶在食品研究中的应用-食品科学专业论文.docxVIP

摘 摘 要 本论文利用酶催化分光光度法对样品进行分析检测，并将其应用于合成水样、饼干以 及巧克力糖中有关组分的测定。先通过HRP催化氧化一种特定底物，然后将它们放入分光 光度计中，最后根据在选定波长下吸光度的变化进行检测定量。这种方法具有设备简单、 操作简便、选择性好等特点。具体工作由以下两部分组成： 1．采用辣根过氧化物酶对食品中没食予酸丙酯的含量进行了测定。它是利用底物被氧 化后在271 nln波长下吸光度值的下降束测定没食子酸丙酯的含量。测定范围为5～30 I．tg／mL，检出限为1．25 p．g／mL，考察了缓冲溶液的酸度、试剂用量以及温度等实验参数并 讨论了共存离子对测定的影响。本法简单、快速。 2．基于辣根过氧化物酶催化H20：一4．氨基安替比林～2，4．二氯苯酚的反应中，汞离子 对于酶催化的抑制作用，建立了用动力学分光光度法测定H∥+新方法。测定范围为1．O～ 5．0pg／mL，检出限为5．78×10～gCmL，优化了测定H分+的实验条件并讨论了共存离子对测 定的影响。本法简单、快速。 关键词：辣根过氧化物酶；催化分光光度法；没食子酸丙酯；汞离子 ABSTRACTThe ABSTRACT The direct detection method of samples using the spectorphotometry catalyzed by enzyme has been developed．It is applied tO analyze the substances in compound water,biscuit and chocolate sugar．The specifically substances catalyzed by Horseradish Pemxidase have been put in the spectrometer and we determine their amount according to the change ofthe absorption in the specifically wavelength．The method has simple equipment，easy operation and good selectivity．This work includes two pans： 1．A method for the determination of Propyl gallate in food catalyzed bY Horsera-dish Peroxidase Was established．The various analytical conditions are studied．It is based on the decline ofproduct’S absorption in 271 nna．The detection ranges were 5～30 rtg／mL，and the detection limit Was 1．25斗g／mL．The effects of several important factors such as the acidity of running buffer，the using ofreagent and the temperature were investigated．the effect ofthe coexisted ions Was also discussed．This developed method Was simple and fast． 2．Akinetic spctrophotometricmethodforthe determinationofH酽+Waspmpos-edbased on the inhibition of Hgp for the catalytic reaction of H202-4-aminoantipy—fine一2．4- dichlorophenol systems by horseradish peroxidase．The detection ranges were 1．0-5．O lag／mL． andthedetectionlimitwas 5．78x10～g／mL，The conditionsforthe determinationofH92+Was optimized，and the effect of the coexisted ions Was dis·cussed．The developed method Was simple and fast． Key words：Horseradish Peroxidase；cata