Method for extracting pear sucrose invertin and method for measuring activity thereof

A sucrose invertase and pear fruit technology, applied in the field of plant physiology, can solve the problems of unscientific, low-efficiency, and inability to measure the activity of the treatment method, and achieve the effects of improving fruit quality, effective activity, and being beneficial to accuracy

Active Publication Date: 2012-09-19
NANJING AGRICULTURAL UNIVERSITY
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Problems solved by technology

[0004] At present, there are many methods for measuring invertase activity in pear fruits at home and abroad. However, due to unscientific processing methods and limitations in application range, the determination of invertase activity is inaccurate or inefficient. The published methods even Unable to measure the activity of the corresponding enzyme

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  • Method for extracting pear sucrose invertin and method for measuring activity thereof
  • Method for extracting pear sucrose invertin and method for measuring activity thereof

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Experimental program
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Embodiment 1

[0023] (1) Experimental method

[0024] 1. The test material is Yali (Pyrus bretschneideri Rehd'yali').

[0025] 2. Sample collection: Take the fruit 60 days after the flowering of Yali pear, and randomly select 5 disease-free fruits according to the top, east, south, west, and north directions of the canopy when sampling, put them in an ice box, and bring them back to the experiment room processing.

[0026] 3. Sample processing: clean the collected fruit, peel and remove the core, mix the pulp evenly and then sample by quartering. After quick freezing in liquid nitrogen, place it in a -70°C refrigerator for the determination of sucrose invertase activity. Determination.

[0027] 4. Extraction of invertase:

[0028] The extraction of the enzyme solution was carried out at 0-4°C. Accurately weigh 1 g of pear pulp, put it into a pre-cooled mortar, grind in an ice bath, add 5 mL of extraction buffer (200 mmol L -1 Potassium phosphate buffer solution, 5mmol L -1 MgCl 2 , 0...

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Abstract

The invention belongs to the field of phytophysiology, and relates to a method for extracting pear sucrose invertin and a method for measuring the activity of the pear sucrose invertin. The steps of salting out and dialysis are added into the process of extracting sucrose invertin to remove small molecular substances such as sugar and ions from an originally extracted enzyme liquid, thereby more accurately measuring the activity of invertin in the fruit, providing a physiological basis for reveal the difference in accumulation of sugar in the fruit, and further providing a theoretic basis forimproving the sweetness and flavor of the fruit.

Description

technical field [0001] The invention belongs to the field of plant physiology, and relates to a method for extracting sucrose invertase from pear fruit and its activity. Background technique [0002] The type and content of sugar in pear fruit is one of the important determinants of fruit quality, which directly affects the flavor, taste, nutritional value, and color of the fruit. Sugars in pear fruit mainly include sucrose, glucose, fructose, sorbitol, etc. Among them, sucrose is an important component that affects the flavor quality of pear fruit, and its coefficient of variation among different varieties is large. Therefore, the proportion of sucrose components plays an important role in the formation of the flavor quality of pear fruit. [0003] The accumulation of sugar in the fruit is closely related to the sugar metabolizing enzymes in the fruit, especially the acid invertase and neutral invertase in the sucrose metabolizing enzymes. Invertase participates in the re...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N9/26C12Q1/34
Inventor 吴俊杨志军张绍铃齐开杰陶书田吴巨友
Owner NANJING AGRICULTURAL UNIVERSITY
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