条斑紫菜蛋白和多糖的逆流脉冲超声辅助提取技术研究  

Study on counter-current pulsed ultrasound-assisted extraction of protein and polysaccharide from Porphyra yezoensis

作　　者：王婷[1] 马海乐[1] 曲文娟[1] 吕艳歌[1] 郑惠华[2] 

机构地区：[1]江苏大学食品与生物工程学院,江苏大学食品与生物工程学院江苏省农产品物理加工重点实验室,江苏镇江212013 [2]江苏安惠生物科技有限公司,江苏南通226009

出　　处：《食品工业科技》2012年第13期228-230,235,共4页Science and Technology of Food Industry

基　　金：科技支撑计划-农业部分(BE2009368-1);南通市产学研联合创新科技计划(B2010008);江苏高校优势学科建设工程资助项目

摘　　要：为了缩短生产周期和提高产品产量,本文采用逆流脉冲超声技术对条斑紫菜中蛋白和多糖进行提取。采用Box-Behnken中心组合设计方法结合响应面分析对脉冲超声辅助提取条件进行优化。研究得到了提取的回归方程,通过回归分析与实验验证。在提取液pH9.0、脉冲超声的工作时间4s和间歇时间2s的条件下,获得紫菜蛋白和多糖逆流脉冲超声辅助提取的最佳工艺条件为:提取时间85min、料液温度40℃、料液比19:1(mg/mL),在此最佳条件下,紫菜蛋白和多糖总得率高达37.26%,其中紫菜蛋白和多糖的得率分别为15.68%和21.58%。通过与传统的浸提法对照实验,发现利用逆流脉冲超声辅助提取紫菜中蛋白和多糖的总得率提高了116.38%,提高幅度显著。To reduce production cycle and increase product yield ,the counter-current pulsed ultrasound technology was adopted to extract the protein and polysaccharide from Porphyra yezoensis. The Box-Behnken central composite design combined with response surface analysis was used to optimize the pulsed ultrasound-assisted extraction condition. In the study,the regression equation was got and proved through regression analysis and experimental verification. The results showed that the optimum conditions of counter- current pulsed ultrasound-assisted extraction were time of 85min,temperature of 40℃ and solid-liquid ratio of 19：1 （mg/mL） on the conditions of pH9.0,pulsed duration time of 4s and interval time of 2s. Under the optimum conditions,the total yield of protein and polysaccharide from Porphyra yezoensis could reach up to 37.26%,in which the yields of protein and polysaccharide were 15.68% and 21.58%,respectively. The total yield of protein and polysaccharide from Porphyra yezoensis increased 116.38% by using the counter-current pulsed ultrasound technology compared to the traditional extraction,which was greatly increased.

关 键 词：条斑紫菜 逆流脉冲超声辅助提取 蛋白 多糖 响应面分析 

分 类 号：TS201.1[轻工技术与工程—食品科学]