Abstract: Electrophoresis-pure peroxidase (POD) from Chinese chives was obtained after sample homogenization, extraction, ammonium sulfate precipitation, CM-Sepharose chromatography and Superdex-200 gel filtration. The purified POD had an activity of 14031.41U/mg. The purification factor was 102.96 and the recovery rate was 10.85% . The molecular weight of this enzyme was 28.4 kD, the optimum temperature and pH were 40 ℃ and 4.6, respectively. The POD enzyme was stable under 20－40℃ and pH 4－8. The Km of this enzyme was determined to be 18.15 mmol/L under optimum conditions. Its activity could be strongly activated by low concentrations of oxalic acid, Zn2+ and Mg2+,  but inhibited by methanol, ethanol, isopropanol, SDS, ascorbic acid, Mn2+ and Fe3+.

Key words: Chinese chives, peroxidase, isolation and purification, characterization