本研究目的乃探討綠豆於發芽過程中過氧化物水解酶(hydroperoxide lyase,HPLS)活性的變化及特性。綠豆於發芽至第1-2天且芽長為2-2.5 cm時過氧化物水解活性會漸漸增加並達到最高。將粗抽出液經超過濾濃縮後，注入hydroxyapatite管柱分離，得到部分純化之酵素。該部分純化之HPLS活性最適pH值為6，最適溫度為37℃。將綠豆芽HPLS粗抽出液與 18：2-9OOH及18：3-9OOH等過氧化物作用，可產生哈密瓜味、香瓜味、甜瓜味；若與18：2-13OOH及18：3-13OOH等作用則可產生濃郁的青草味、小黃瓜味。 Hydroperoxide lyase (HPLS) activity of mung bean during germinating process was studied. The mung bean seedlings were cultivated over a period of 4 days and HPLS activity increased and reached a maximum about 15-folds at day 2-3. HPLS from mung bean seedlings was further concentrated by ultrafiltration and purified using hydroxyapatite column chromatography. The optimal pH of the partially purified HPLS was 6.0, and optimal temperature was 37 oC. The HPLS from mung bean seedlings showed higher reactivity toward 18:2-9HpODE(hydroperoxyocta- decadienoic acid) than 18:2-13HpODE. The partially purified HPLS of mung bean seedings treated with 18:2-13HpODE or 18:3-13-HpOTE (hydroperoxyocta- decatrienoic acid) formed green-like aroma, while those treated with 18:2-9HpODE or 18:3-9-HpOTE produced sweet cucumber-like or melon-like aroma. These volatile compounds are being identified with GC-MS
