中文摘要：

从海参肠中分离纯化溶菌酶，并测定其酶学性质及抑菌作用。在4℃下将海参肠打浆，用Tris-HCl缓冲液抽提。上清液经浊点萃取法（CPE）浓缩、阳离子交换柱（CM52纤维素）层析和SephadexG-75凝胶过滤层析分步纯化，得到电泳纯的溶菌酶。该酶的比活力达到3026．1U／mg，纯化倍数为18．7，活力回收为46．0％。对纯化的溶菌酶性质研究表明，该酶相对分子质量约为16000，对溶壁微球菌的最适作用温度为35℃，最适作用pH6．5，在45℃以下和pH4．O～8．0都有较好的稳定性，并与常见金属离子和化学试剂有良好的配伍性。与通常从蛋清中提取的溶菌酶相比较，从海参中分离纯化的溶菌酶具有广谱杀菌功能，即对常见的革兰氏阴性菌和阳性菌细胞壁均有溶解作用。

英文摘要：

A kind of lysozyme from the intestine of sea cucumber was purified by Cloud Point Extraction （CPE）, cation-exchange chromatography with CM52 cellulose and gel filtration chromatography with Sephadex G-75. The specific activity, purification fold and yield of lysozyme were 3 026.1 U/mg, 18.7 and 46%, respectively. The final enzyme preparation was nearly homogeneous in SDS-PAGE and its molecular weight was estimated as approximately 16 000. The optimal pH and temperature againstMicrococcus lysodleikticus were pH 6.5 and 35 ℃, respectively,and the enzyme was stable at temperature below 45 ℃ and pH 4. 0-8. 0. The purified lysozyme showed broad-spectrum against many bacteria, not only inhibiting the growth of Gram-positive bacteria, but also Gram-negative bacteria as well as a number of pathogens.