超声波辅助盐法提取鹿茸糖胺聚糖的工艺优化  

Optimization of Ultrasonic-assisted Salt Extraction of Glycosaminoglycan from Antler

作　　者：郑磊[1] 金秀明[1] 赵玉红[1] 

机构地区：[1]东北林业大学林学院食品科学系,黑龙江哈尔滨150040

出　　处：《食品科学》2010年第16期61-66,共6页Food Science

摘　　要：以鹿茸为原料,应用超声波辅助盐法提取糖胺聚糖。在单因素试验基础上,选取超声波功率、超声波处理时间、液料比为自变量,鹿茸糖胺聚糖提取率为响应值,应用Box-Behnken旋转回归设计对提取工艺进行优化。结果表明:最优提取条件为超声波处理时间19.57min、超声波功率401.2W、液料比43.8:1(mL/g),在此条件下,鹿茸糖胺聚糖实际提取率为3.29%。与蛋白酶提取法相比,该方法糖胺聚糖提取率较高,简便易行并能降低生产成本。Antler was used as raw material to extract glycosaminoglycan （GAG） with alkaline NaCl solution under the assistance of ultrasonic. On the basis of one-factor-at-a-time investigations, Box-Behnken experimental design was employed to provide experimental data for establishing a quadratic regression model describing GAG yield as a response to ultrasonic power, length of ultrasonic treatment and liquid-to-material ratio and these parameters were optimized by response surface methodology. Length of ultrasonic treatment of 19.57 min, ultrasonic power of 401.2 W and liquid-to-material ratio of 43.8：1 were found optimum. Under these optimum conditions, the GAG yield was 3.29% and higher than that of protease hydrolysis based extraction. This method is easy to operate, simple and cost-saving.

关 键 词：超声波辅助盐法提取 鹿茸 糖胺聚糖 响应面 

分 类 号：TS202.1[轻工技术与工程—食品科学]