| ACE抑制活性物质分离纯化初步研究 |
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| 引用本文： | 陈黎斌,杨严峻.ACE抑制活性物质分离纯化初步研究[J].食品研究与开发,2012(6):67-71. |
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| 作者姓名： | 陈黎斌 杨严峻 |
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| 作者单位： | 广东食品药品职业学院;江南大学食品科学与安全教育部重点实验室 |
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| 摘 要： | 采用超滤、凝胶过滤色谱对醋蛋酶解液进行初步分离纯化,研究结果表明,醋蛋酶解液经超滤浓缩后水解物的IC50降低了18.8%,对凝胶色谱的洗脱条件进行优化,洗脱液为去离子水、样品浓度为30%时分离效果较好,并分别对醋蛋白和醋蛋黄酶解物分离纯化,得到高活性组分C(IC50=0.102 mg/mL)和Ⅱ(IC50=0.096 mg/mL)。
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| 关 键 词： | 醋蛋 降血压 ACE抑制活性 |
Purification of ACE Inhibitory Active Substances |
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| CHEN Li-bin,YANG Yan-jun.Purification of ACE Inhibitory Active Substances[J].Food Research and Developent,2012(6):67-71. |
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| Authors: | CHEN Li-bin YANG Yan-jun |
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| Affiliation: | 1.Guangdong Food and Drug Vocational College,Guangzhou 510520,Guangdong,China;2.The Priority Laboratory Food Science and the Safe Ministry of Education of Southen Yangtze University,Wuxi 214036,Jiangsu,China) |
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| Abstract: | Ultrafiltration,gel filtration chromatography on the hydrolysate of vinegar-egg purified,the results show that the hydrolysate of vinegar-egg concentrated by ultrafiltration to reduce the IC50 of 18.8 %,and gel chromatography elution optimized conditions: elution of deionized water,the sample concentration of 30 % when the separation is better,and were on the hydrolysate of vinegar-egg-white and vinegar-egg-yolk purified,to be highly active component C(IC50=0.102 mg/mL) and Ⅱ(IC50=0.096 mg/mL). |
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| Keywords: | vinegar-egg lower blood pressure ACE inhibitory activity |
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