本试验研究了菠萝果蛋白酶生产工艺中的各个重要环节。结果表明:用0.08～0.1％的丹宁作沉淀剂较适宜,既可保持产品质量,又可兼顾产品产量;酶膏在-12℃以下低温冻结和真空干燥两个因素能显著提高产品酶活性;1000 ug/g硫代硫酸钠加62.5 ug/g半胱氨酸是菠萝果蛋白酶活性的有效保护剂,可使酶活性比对照提高32.57％;提取过程中用抗坏血酸、乙二胺四乙酸二钠、氯化钠和醋酸锌溶液对酶复合物进行洗涤可有效地提高产品的活性和质量。

The producing technology of fruit bromelain was presented in this paper. The results indicated that the suitable concentration of tannic acid to precipitate the bromelain was 0. 08 - 0. 1 %, such concentration could take account of both yield and quality of fruit bromelain. To freeze the enzyme cake below - 12 C and to dry the enzyme cake through vacuum desiccation could raise the enzyme activities greatly. It was discovered that 1000 pg/g of sodium hyposulfite plus 62. 5 pg/g of cysteine was an effective protector for enzyme activities and raised the activities by 32. 57% of control. The activities and the quality of the enzyme complex could be improved effectively by cleansing with a solution containing ascorbic acid, disodium edetate, sodium chloride, and zinc acetate. The important steps of technological method were discussed.