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目的:研究不同生长时期人参中淀粉酶(AMY)和酯酶(EST)同工酶酶谱特征。方法:以不同生长时期5年生人参为供试材料,采用聚丙烯酰胺凝胶电泳(PAGE)法得到人参AMY和EST同工酶电泳胶片,并通过凝胶成像分析软件和origin 7.5软件生成指纹图谱,导出重要技术参数,分析比较不同生长时期人参中AMY和EST同工酶酶谱特征。结果:不同生长时期人参中AMY和EST同工酶酶带条数无明显变化,均能分离出4条酶带,可作为各自的主要特征酶带。结论:AMY和EST同工酶酶谱具有鲜明特征,其活性在人参生长发育的各个时期相对稳定。
Objective: To study the zymogram characteristics of amylase (AMY) and esterase (EST) isozymes in different growth stages of ginseng. Methods: The ginseng AMY and EST isozymes were obtained by polyacrylamide gel electrophoresis (PAGE) with 5-year-old ginseng from different growth periods. The gel imaging analysis software and origin 7.5 software were used to generate fingerprints , Derived important technical parameters, analysis and comparison of different growth stages of ginseng AMY and EST isozymes zymogram characteristics. Results: There were no significant changes in the bands of AMY and EST isozymes in different growth stages, and four bands could be separated and could be used as the main characteristic enzyme bands. Conclusion: The isozymes of AMY and EST have distinct characteristics, and their activities are relatively stable during the growth and development of ginseng.