响应面分析法优化新型氨基酸铬螯合物制备工艺  

Optimization of Preparation Processing for Chromium Amino Acid Chelated by Response Surface Analysis

作　　者：郭藤[1] 王世平[1] 曹佳璐[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《食品科学》2010年第24期186-191,共6页Food Science

摘　　要：优化牛血酶解液复合氨基酸制备工艺。在单因素试验基础上,利用响应面分析法研究温度、时间、pH值、质量比及各因素的交互作用对螯合反应的影响。模拟得到二次多项式回归方程的预测模型,并确定最佳工艺条件为温度48.9℃、时间85.57min、pH7.15、质量比3.76:1。在此条件下螯合率理论值为0.6135,实测值为0.6013,相对误差为1.99%,理论值测值与实测值之间拟合性好。本实验为开发新型的补铬产品和金属螯合物的研究提供了一定的理论依据。In order to optimize the preparation processing of chromium amino acid chelated, response surface methodology was employed to analyze the effects of reaction temperature, reaction time, pH, protein hydrolysate-chromium ratio and the cross-interaction among factors on chelating reaction. On the basis of single-factor experimental results, a mathematical regression model was established, and the optimal preparation processing conditions were reaction temperature of 48.9 ℃, reaction time of 85.57 min, pH 7.15, protein hydrolysate-chromium ratio of 3.76：1. Under these optimal processing conditions, the chelating rate was 0.6013, which was close to theoretical chelating rate of 0.6135 with a relative error of 1.99%. Therefore, this investigation provided a theoretical reference for the chromium supplementary products.

关 键 词：血红蛋白 铬 螯合物 响应面分析 

分 类 号：TS251.93[轻工技术与工程—农产品加工及贮藏工程]