辣椒制品中辣椒素含量检测过程中去除蛋白质干扰研究  

Elimination of Protein Interference in Determination of Capsaicin in Hot Pepper Products

作　　者：李帅[1] 阚建全[1] 沈祥森[1] 李勇[1] 

机构地区：[1]西南大学食品科学学院,重庆市农产品加工及贮藏重点实验室,重庆400715

出　　处：《食品科学》2013年第2期1-5,共5页Food Science

基　　金：国家星火计划项目(2008GA811014)

摘　　要：在单因素试验基础上,选择提取溶剂乙醇体积分数、提取温度、液料比和提取时间为自变量,以蛋白质去除率为响应值,采用Box-Behnken试验设计方法,研究各自变量及其交互作用对辣椒制品中蛋白质去除率的影响。然后利用Design Expert软件得到回归方程的预测模型并进行响应面分析。结果表明,最佳去除条件为乙醇体积分数69.15%、提取温度50.19℃、液料比50.88:1(mL/g)、提取时间39.17min。验证蛋白质去除率达到(92.00±0.04)%,接近于预测值92.07%。表明优化得到的回归模型是可行的。The removal of protein from hot pepper products was optimized using response surface methodology with the aim of developing an approach for eliminating protein interference in the determination of capsaicin in hot pepper products. The effects of ethanol concentration, temperature, solid-to-solvent ratio and extraction time on the removal rate of protein were investigated by one-factor-at-a-time method and a predictive regression model was built using a Box-Behnken experimental design. The optimum deproteinization conditions were found to be 69.15%, 50.19 ~C, 50.88：1 （mL/g） and 39.17 min for ethanol concentration, temperature, solvent-to-solid ratio and extraction time, respectively. Under these conditions, the actual removal rate of protein was （92.00 ___ 0.04）%, which was close to the predicted value of 92.07%. Therefore, the established regression model is reliable.

关 键 词：辣椒制品 去除率 蛋白质 响应面 

分 类 号：TS201.2[轻工技术与工程—食品科学]