超声波辅助提取茶叶籽蛋白工艺的研究  

Ultrasonic-assisted extraction of tea seed protein

作　　者：胡晚华[1] 张世宏[1] 何东平[1] 庞雪风[1] 刘金勇[1] 

机构地区：[1]武汉工业学院食品科学与工程学院,武汉430023

出　　处：《中国油脂》2013年第7期23-26,共4页China Oils and Fats

摘　　要：研究了超声波辅助提取茶叶籽蛋白工艺中茶叶籽粕粒度、料液比、提取pH、提取温度、提取时间和超声频率对蛋白质提取率的影响。得出影响茶叶籽蛋白提取率的因素主次顺序为:提取pH>提取温度>提取时间>料液比>超声频率;最优提取工艺条件为:茶叶籽粕粒度60目,提取pH 9.5,料液比1∶14,提取温度45℃,提取时间1.5 h,超声频率35 kHz;在最优提取条件下进行验证试验,茶叶籽蛋白的提取率为89.01%,蛋白质的含量为76%。The influencing factors including ultrasonic frequency, granularity of material, extraction tem- perature, extraction time, solid- liquid ratio and extraction pH were studied in the ultrasonic -assisted extraction process of tea seed protein. The results indicated that the most significant factor was extraction pH, followed by extraction temperature, extraction time, liquid - solid ratio and ultrasonic frequency, and the optimal extraction conditions were as follows ： ultrasonic frequency 35 kHz, granularity of material 60 mesh, extraction pH 9.5, solid - liquid ratio 1 ： 14, extraction temperature 45 ℃, extraction time 1.5 h. Under the optimal conditions, the extraction rate of tea seed protein could reach 89.01% and the con- tent of protein was 76%.

关 键 词：茶叶籽蛋白 碱提 提取率 超声波辅助 

分 类 号：TQ936.2[化学工程]