响应面法优化超声波辅助提取茶叶籽蛋白工艺  

Response Surface Method Optimizing Ultrasonic to Assist the Extraction of Tea Seed Protein Technology

作　　者：苏超[1] 冯磊[1] 黄伟[1] 向小乐[1] 麻成金[1,2] 向勇平 

机构地区：[1]吉首大学食品科学研究所,湖南吉首416000 [2]吉首大学植物资源保护与利用湖南省高校重点实验室,湖南吉首416000 [3]湖南省古丈县科技局,湖南古丈416300

出　　处：《食品与发酵科技》2012年第3期38-42,共5页Food and Fermentation Science & Technology

基　　金：吉首大学大学生创新性实验计划项目(2011ZXJJ02)

摘　　要：利用响应面法(RSM)优化超声波辅助提取茶叶籽蛋白工艺条件,在单因素试验基础上,选取料液比、浸提液pH、超声温度、超声时间为影响因子,以茶叶籽蛋白提取率为响应值,应用Box-behnken中心组合试验设计建立数学模型,进行响应面分析以及岭嵴分析。结果表明,超声波辅助提取茶叶籽蛋白优化工艺条件为:料液比1:21、浸提液pH9.6、超声温度45℃、超声时间40min,在此最佳条件下,茶叶籽蛋白提取率可达80.1%。Response surface method （RSM） was applied to optimize ultrasonic so as to assist the extraction of tea seed protein technology. On the basis of a single factor experiment, choosing the solid-liquid ratio, extraction pH, ultrasound temperature, ultrasound time as influencing factors, the tea seed protein extraction yield as response value and applying Box-behnken central combination experimental design to set a mathematical model to analysis the response surface and ridge analysis. The result showed that, the conditions of optimizing the extraction of tea seed protein liquid were： feed liquid ratio 1：21, extraction pH 9.6, uhrasonie temperature 45℃, ultrasonic time 40min. In this optimum condition, the extraction yield of tea seed protein could reach to 80.1%.

关 键 词：茶叶籽蛋白 超声波辅助提取 响应面法 岭嵴分析 

分 类 号：TQ936.2[化学工程]