超声波辅助酶法分离提取葡萄酒泥酵母SOD工艺条件的优化

以葡萄酒泥酵母为试材，超氧化物歧化酶（SOD）比活力为指标，在超声功率、超声时间、蜗牛酶质量浓 度、酶解pH值和酶解温度等单因素试验基础上，采用正交试验优化超声波辅助蜗牛酶法提取SOD的工艺条件。结果 表明：提取工艺因素对SOD比活力影响大小顺序为超声时间＞蜗牛酶质量浓度＞超声功率＞酶解pH值＞酶解温度， 1 g湿酵母悬浮于5 mL 0.2 mol/L的磷酸盐缓冲液，其提取SOD最佳工艺条件为超声功率400W、超声时间12 min、 2.0 mg/100 mL蜗牛酶液1 mL、pH 6.6、温度37 ℃，在此条件下，分离提取得到的SOD比活力达192.27 U/mg。结果表 明超声波辅助酶法在葡萄酒泥酵母SOD的提取中具有较高的应用价值。

Optimization of Process Conditions for Ultrasonic-Assisted Enzymatic Extraction of Superoxide Dismutase from Waste Wine Yeast

The current work was designed to establish an optimal procedure for the extraction of superoxide dismutase (SOD)
from waste wine yeast by ultrasonic-assisted snailase hydrolysis. Five process parameters, ultrasonic power, radiation time,
enzyme concentration, pH and temperature were optimized by one-factor-at-a-time and orthogonal array design. The effects
of these variables on SOD specific activity in extracts decreased in this order: radiation time ＞ enzyme concentration ＞
ultrasonic power ＞ pH ＞ hydrolysis time. The optimal extraction conditions were found to be ultrasonic pretreatment at a
power of 400 W for 12 min and subsequent hydrolysis with 1 mL of 2.0 mg/100 mL snailase solution at 37 ℃ with an initial
pH of 6.6. Under these optimal conditions, the specific activity of SOD was 192.27 U/mg. The ultrasonic-assisted snailase
hydrolysis procedure deserves further application in the production of SOD from waste wine yeast.