响应面分析法优化猪骨素提取工艺条件的研究  

Optimization of extraction technology conditions of swine bone extract using response surface methodology (RSM)

作　　者：张杰[1,2] 潘风光[1] 刘婧[1] 李洪山[1] 安晓宁[1] 刘静波[1] 

机构地区：[1]吉林大学营养与功能食品实验室,吉林长春130062 [2]吉林省白城水环境监测中心,吉林白城137000

出　　处：《食品工业科技》2011年第6期286-289,共4页Science and Technology of Food Industry

基　　金：长春市科技支撑计划畜禽产品专项(08KZ26)

摘　　要：利用响应面法对猪骨素的提取工艺进行优化。在单因素实验基础上选取主要的实验因素与水平,根据中心组合(Box-Benhnken)实验设计原理,采用三因素三水平的响应面分析法,依据回归分析确定各工艺条件的影响因素,以提取液中的胶原蛋白含量和游离氨基酸含量的综合指标为响应值作响应面回归。在分析各个因素的显著性和交互作用后,得出猪骨素提取的最佳工艺条件:提取压力为0.11MPa,时间为226min,液料比为3:1。在此条件下,实际测得综合指标含量为0.5339%。Based on single factor tests,the optimum extraction conditions of swine bone extraction were obtained through Box-Benhnken central combination design and RSM.The results showed that the optimum extraction conditions of comprehensive index on contents of collagen protein and ammonia nitrogen in bone soup were as follows：extraction pressure 0.11MPa,extraction time 226min,ratio of water to bone 3∶1.Under this condition,the comprehensive index on contents of collagen protein and ammonia nitrogen was 0.5339%.

关 键 词：响应面分析 猪骨素 提取工艺条件 

分 类 号：TS201.1[轻工技术与工程—食品科学]