均匀设计优化碱法提取银杏蛋白工艺  

Uniform Design Optimization of Alkali Extraction of Protein from Ginkgo biloba L.Seeds

作　　者：贾韶千[1] 吴彩娥[1] 范龚健[1] 李婷婷[1] 彭方仁[1] 

机构地区：[1]南京林业大学森林资源与环境学院,江苏南京210037

出　　处：《食品科学》2011年第10期18-20,共3页Food Science

基　　金：教育部博士点基金项目(200802980004);国家自然科学基金项目(30872055);江苏省普通高校研究生科研创新计划项目(CX10B_244Z)

摘　　要：为提高银杏蛋白的提取率,通过碱法提取银杏种仁中的蛋白质,以蛋白质的提取量为指标,采取混合水平均匀设计研究提取时间、料液比和NaOH溶液质量分数3个因素对银杏蛋白提取效果的影响,通过二次多项式逐步回归分析获得最佳组合。结果表明:最佳工艺条件为:提取时间12h、料液比1:26、NaOH溶液质量分数0.2%,提取量为99.99mg/g,提取率达到了89.14%。超氧阴离子自由基清除率为38.83%,还原能力A700为0.807,表明碱法提取的银杏蛋白具有良好的抗氧化性,可进一步加工利用。In order to maximize protein extraction from Ginkgo biloba L.seeds with NaOH solution,a mixed-level uniform design was employed to investigate the effects of time,solid-to-liquid ratio and NaOH concentration on the yield of protein extract.Through quadratic polynomial stepwise regression analysis,the optimum extraction conditions were determined as follows： extraction time 12 h,solid-to-liquid ratio 1：26,NaOH concentration 0.2%.Under such conditions,the yield of protein extract obtained from Ginkgo biloba L.seeds was 99.99 mg/g,and the recovery of protein was 89.14%.The extract obtained showed a superoxide anion free radical scavenging rate of 38.83% and a reducing power A700 of 0.807,thereby having excellent antioxidant effect and being worth further processing and utilizing.

关 键 词：均匀设计 提取 银杏 蛋白 

分 类 号：S664.3[农业科学—果树学] TS255.6[农业科学—园艺学]