鹰嘴豆铁蛋白提取工艺优化研究  

Optimization of Extraction Conditions of Ferritin from Chickpea Seed

作　　者：辛敏[1,2] 黄昀[2] 郝鹏飞 詹欣[1,2] 唐劲天[1,2] 盛军[1,3] 

机构地区：[1]北京中医药大学中药学院,北京100102 [2]清华大学工程物理系粒子技术与辐射成像教育部重点实验室,北京100084 [3]云南农业大学,普洱茶学教育部重点实验室,昆明650201

出　　处：《天然产物研究与开发》2014年第2期283-288,共6页Natural Product Research and Development

基　　金：国家自然科学基金青年基金项目(81102889)

摘　　要：本研究以鹰嘴豆为原料,研究了缓冲液种类、缓冲液pH值、料液比、盐析盐种类、盐浓度等因素对鹰嘴豆铁蛋白提取率、总蛋白提取率及干重的影响。在单因素实验的基础上,以L9(34)正交实验方法优化鹰嘴豆铁蛋白提取工艺。结果表明:各因素对鹰嘴豆铁蛋白提取率的影响顺序依次为:料液比>盐浓度>温度>pH。最优提取工艺为:料液比1∶4,浓度为70 mmol/L MgCl2盐析,温度50℃,KH2PO4-NaOH缓冲液pH 7.5,最优提取率为0.002643%。Chickpea seeds were widely used as raw material to extract ferritin. To maximize the extraction yield of fer- ritin, extraction parameters, including buffer types, buffer pH, solid-liquid ratio, type and concentration of salt were inves- tigated by single factor experim - ents. followed by four factor-three level orthogonal experiments. The extraetion yield of ferritin ,total protein and dry weight in chickpea seeds were examined. The results showed that the effect of the investiga- ted factors on the extraction yield of chickpea ferritin was in sequence of solid-liquid ratio 〉 salt concentration 〉 tem- perature 〉 pH. The optimal extraction condition was as follows： solid-liquid ratio 1：4,70 mmol/L MgCl2, extraction temperature 50℃, KH2 PO4-NaOH buffer solution at pH 7.5. The optimal extraction yield was 0.002643%.

关 键 词：鹰嘴豆 铁蛋白 提取工艺 正交实验 

分 类 号：TS214.9[轻工技术与工程—粮食、油脂及植物蛋白工程]