超声波辅助法提取硫酸软骨素的工艺研究  

Ultrasonic-assisted Extraction of Chondroitin Sulfate from Porcine Pipes

作　　者：田甲春[1] 韩玲[1] 杨晓丽[1] 

机构地区：[1]甘肃农业大学食品科学与工程学院,甘肃兰州730070

出　　处：《食品科学》2010年第2期79-81,共3页Food Science

基　　金：甘肃省"十一五"科技支撑计划项目(0708NKCA126)

摘　　要：以猪喉管为原料提取硫酸软骨素,使用超声波辅助手段进行碱处理,浸出液再用木瓜蛋白酶进一步去除蛋白质。结果表明:最佳工艺条件为超声波处理时间139min、超声功率491W、木瓜蛋白酶酶解pH6.8、酶加入量1.3:1000(mg/mL)、酶解温度45℃、酶解时间1h,该工艺制备得到硫酸软骨素为白色粉末得率达23.15%,澄清度0.038,蛋白质含量2.48%,氨基己糖含量30.52%,硫酸软骨素纯度86.06%,水分6.32%,pH6.7,各项指标完全符合国家相关标准要求。Porcine pipes were used as the raw material to extract chondroitin sulfate based on ultrasonic-assisted alkaline treatment followed by papain hydrolysis for removing residual protein. The optimal ultrasonic-assisted alkaline treatment and papain hydrolysis processes were explored using response surface methodology and orthogonal array design, respectively. Results indicated that the optimal extraction process of chondroitin sulfate was based on ultrasonic-assisted treatment for 139 min at 491 W power followed by papain hydrolysis for 1 h at pH 6.8 and 45 ℃ with an enzyme dose of 1.3：1000 （mg/mL）. After drying in an oven set at 55-60 ℃, chondroitin sulfate obtained using the optimal process was characterized by white color, 23.15% extraction yield, 0.038 clarity, 2.48% protein content, 86.06% purity, 6.32% moisture content and pH 6.7. All quality indicators completely reach the requirements of relevant national standards for chondroitin sulfate.

关 键 词：硫酸软骨素 超声波辅助提取 木瓜蛋白酶 

分 类 号：TS251.94[轻工技术与工程—农产品加工及贮藏工程]