[目的]优化绿豆核酸酶的提取条件并测定其活力.[方法]利用单因素和正交试验,考察提取时间、料液比、pH、芽长几个因素对从绿豆芽中提取核酸酶的影响,优选出各影响因素的最佳水平,并进行活力测定.[结果]提取时间20h,料液比1∶12(g∶mL),pH 3.0,芽长是绿豆长的4倍时,绿豆核酸酶酶活最高为478.86 U/mL.影响绿豆核酸酶提取的因素主次顺序依次为提取时间、pH、料液比、芽长.采用饱和度为80％的硫酸铵盐析沉淀后,酶活达1 569.6 U/mL,较提纯前提高了2.28倍.[结论]该研究可为核酸酶的开发利用提供参考.%[Objective] To optimize the extraction conditions of mung bean nuclease and determine its vitality.[Method] Single factor and orthogonal experiments were used to investigate the effects of extraction time,material to liquid ratio,pH and bud length on the extraction of nuclease from mung bean sprouts.The best level of each influencing factor was selected and the activity was determined.[Result]The extraction time was 20 h,the solid-liquid ratio was 1∶ 12(g∶ mL),pH 3,and the bud length was 4 times the length of mung bean,and the maximum activity of the mung bean nuclease enzyme was 478.86 U/mL.The main and secondary factors affecting the extraction of mung bean nuclease are extraction time,pH,ratio of material and liquid,and length of bud.After precipitation of ammonium sulfate with saturation of 80％,the enzyme activity reached 1 569.6 U/mL,which was 2.28 times higher than that before purification.[Conclusion] This study can provide reference for the development and utilization of nuclease.
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