响应面分析法优化山杏仁多肽发酵制备工艺条件  

Optimization of preparing apricot kernel peptide with fermentation technology by response surface methodology

作　　者：王文江[1] 顾欣[1] 黄昆[1] 李迪[2] 王建中[1] 

机构地区：[1]北京林业大学生物科学与技术学院,北京100083 [2]河北化工医药职业技术学院,石家庄050026

出　　处：《中国油脂》2012年第8期29-33,共5页China Oils and Fats

摘　　要：以山杏仁饼为原料,经脱脂后通过黑曲霉发酵制备山杏仁多肽,对发酵工艺条件进行了优化。在单因素实验的基础上,采用四因素三水平的响应面法对影响山杏仁多肽含量的4个主要因素,即液料比、初始pH、接种量和发酵温度进行分析优化。结果表明,山杏仁多肽发酵制备工艺的最佳条件为:初始pH 6.4,液料比12∶1,接种量10.5%,发酵温度30℃。在此条件下,测得山杏仁多肽含量为4.768 mg/mL,与理论预测值的相对误差为1.058%。Using apricot kernel cake as raw material, apricot kernel peptide was prepared by Aspergillus niger fermentation. Based on the single factor experiments, the response surface methodology of 4 -fac- tor, 3 -level was applied to optimize the fermentation conditions affecting the content of apricot kernel peptide. The results showed that the optimum fermentation conditions were as follows ： initial pH 6.4, ra- tio of water to material 12： 1, dosage of inoculum 10. 5%, fermentation temperature 30 ℃. Under these conditions, the content of apricot kernel peptide was 4. 768 mg/mL, and the relative error with the theo- retical predition value was 1. 058%.

关 键 词：山杏仁多肽 黑曲霉 响应面分析法 工艺优化 

分 类 号：TS229[轻工技术与工程—粮食、油脂及植物蛋白工程] TQ936.2[轻工技术与工程—食品科学与工程]