英语翻译本文通过设计不同缓冲液提取过氧化物酶,测出最佳提取液,采用硫酸铵分级沉淀法对过氧化物酶进行初步提纯,再采用不连续聚丙烯酰胺凝胶垂直板电泳技术和联苯胺染色法对过氧化物酶进行酶谱分析,再对过氧化物酶进行热稳定性和最适PH的研究.实验结果表明甜茶叶中含有若干种过氧化物酶,每个过氧化物酶谱具有1-2条酶带,过氧化物酶在50℃-60℃时活性最好,随着温度的升高或降低活性逐渐降低,过氧化物酶的最适pH范围为5.5-7.5.

This article through the design different buffer solution extraction peroxide enzyme, determines extracts best, uses the ammonium sulfate graduation precipitation method to carry on the preliminary depuration to the peroxide enzyme, uses not the continual polyacrylamide gelatin vertical board electrophoretic techniques and the benzidine dyeing again carries on the zymogram analysis to the peroxide enzyme, carries on the thermostability again to the peroxide enzyme and the most suitable PH research. The experimental result indicates in the sweet tea to include certain kind of peroxide enzyme, each peroxide zymogram has 1-2 enzyme belts, the peroxide enzyme when 50℃-60℃ activeness is best, elevates or reduces activeness along with the temperature to reduce gradually, the peroxide enzyme's most suitable pH scope is 5.5-7.5.