鲟鱼硫酸软骨素提取工艺的研究  

Extraction of the Chondroitin Sulfate from Sturgeon Cartilage

作　　者：刘安军[1] 王慧[1] 朱振元[1] 刘玉江[1] 梁金锁[1] 

机构地区：[1]天津科技大学食品工程与生物技术学院,天津300457

出　　处：《现代食品科技》2009年第6期617-619,共3页Modern Food Science and Technology

摘　　要：以鲟鱼软骨为原料,对鲟鱼硫酸软骨素的提取工艺进行了研究。其方法是先用稀碱提取硫酸软骨素,再用碱性蛋白酶分解去除杂蛋白,然后用乙醇沉淀,将沉淀在60℃下恒温干燥2.5h后即得产品。正交试验的结果表明,最佳工艺条件下硫酸软骨素得率为35.70%,其中稀碱提取的最佳工艺为:NaOH为5%、提取温度为40℃、提取时间为4h、液料比为4mL/g;碱性蛋白酶去除杂蛋白的最佳工艺为:加酶量为2%、液固比为5mL/g、酶解温度为45℃、最佳酶解时间为4.0h。Crude chondroitin sulfate was deposited from Sturgeon cartilage by ethanol after eliminated the protein with alkalescent protease, then the deposit was dried under 60 ℃ for 2.5h, giving the product chondritin sulfate. The best alkali extraction conditions were as follows： alkali concentration 5%, extraction temperature 40 ~C, and liquid-solid ratio 4： 1. The best enzymatic treatment conditions were enzyme dosage 2%, temperature 45 ℃, solidqiquid ratio 1：5 （ material ： liquid） and the reaction time 4.0h Under those conditions, the extraction rate of chondroitin sulfate was 35.70%.

关 键 词：鲟鱼 硫酸软骨素 提取工艺 

分 类 号：TQ464[化学工程—制药化工]