超声波对血细胞破壁作用的研究  

Study on the ultrasonic breaking effect on haematic cellular walls

作　　者：刘树兴[1] 石飞云[1] 杨大庆[1] 

机构地区：[1]陕西科技大学生命科学与工程学院,咸阳712081

出　　处：《食品科技》2005年第1期13-15,共3页Food Science and Technology

摘　　要：用单因素实验和均匀设计法考察超声时间、超声功率和溶剂比对血细胞破壁作用的影响。超声波破壁的最佳工艺条件:超声时间12min、溶剂比1∶4、超声功率250W、超声温度60℃。超声波法、高压均质法和磁力搅拌法相比较,超声波法破壁效果最好,高压均质法次之,磁力搅拌法最差。The breaking effects of ultrasonic time,ultrasonic power and the ratio of water on haematic cellular walls by single factor design and uniform design are studied. The result shows that the best ultrasonic time is 12 minutes, the best ratio is 1∶4, the best power is 250W, and the best ultrasonic temperature is 60℃. It also shows that comparing with regular methods, the ultrasonic method is the most efficient, the homogenization method by high pressure is after it, and the whisk method by magnetic force is the least efficient.

关 键 词：超声波 血细胞 破壁 

分 类 号：TS201.1[轻工技术与工程—食品科学]