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采用ＮＢＴ光化还原法对２２种水果进行ＳＯＤ活性测定，结果表明，新鲜水果富含ＳＯＤ，其中菠萝和山楂ＳＯＤ活性最高，克鲜重酶活性超过３００单位，其次是葡萄、枣、桑椹，克鲜重酶活性在２８８—２２４单位之间．酶的比活以山楂最高，毫克蛋白质达２２９．５单位．８种供试水果果皮中ＳＯＤ活性均明显高于果肉．这２２种水果中至少有９种不同的ＳＯＤ同工酶，其中４种同工酶在多数水果中出现．试验表明，水果ＳＯＤ活性在贮存期内均呈下降趋势．菠萝ＳＯＤ的热稳定性、酸碱稳定性高于西瓜ＳＯＤ．水果普遍具有Ｃｕ·Ｚｎ—ＳＯＤ和Ｍｎ—ＳＯＤ，本研究还发现菠萝、蕉柑和枣具有Ｆｅ—ＳＯＤ．
The SOD activity of 22 fruits was determined by NBT photoperiod reduction method. The results showed that fresh fruits were rich in SOD, of which pineapple and hawthorn had the highest SOD activity and the activity of fresh weight more than 300 units, followed by grape, jujube, mulberry, Fresh weight of enzyme activity in 288-224 units. The highest specific activity of the enzyme was hawthorn, which amounted to 229.5 units of milligram protein. The activities of SOD in the peel of 8 kinds of fruits were obviously higher than that of the flesh. Of the 22 fruits, there are at least 9 different SOD isozymes, of which 4 isozymes appear in most fruits. The results showed that the activity of SOD in fruits showed a decreasing trend during storage. Pineapple SOD thermal stability, acid-base stability than watermelon SOD. Fruits generally have Cu · Zn-SOD and Mn-SOD, this study also found that pineapple, banana and jujube have Fe-SOD.