葵花籽粕蛋白质、绿原酸分步提取工艺参数优化  

Optimization of process parameters for sequential extraction of protein and chlorogenic acid from sunflower meal

作　　者：加列西.马那甫 德娜.吐热汗 景伟文[1] 

机构地区：[1]新疆农业大学化学工程学院,新疆乌鲁木齐830052 [2]新疆农业大学数理学院,新疆乌鲁木齐830052

出　　处：《分子科学学报》2014年第2期112-117,共6页Journal of Molecular Science

基　　金：国家自然科学基金资助项目(41263004)

摘　　要：在单因素试验的基础上,选取NaCl浓度、提取温度、料液比为自变量,以蛋白质提取率为响应值;选取乙醇体积分数、提取时间、料液比为自变量,以绿原酸的提取率为响应值,利用响应面法对葵花籽粕蛋白质、绿原酸的提取工艺进行优化,得到回归方程的预测模型。结果表明,最佳提取工艺条件为:蛋白质NaCl浓度1.51mol/L、液料比1∶12.88(g/mL)、提取温度60.27℃;绿原酸乙醇体积分数56.07%、液料比1∶16.03(g/mL)、提取时间47.06min.在此条件下,葵花籽粕蛋白质和绿原酸的提取率分别为36.64%和2.73%.To take NaC1 concentration, extraction temperature and solid-liquid ratio as independent var- iables and extraction rate of protein as response value and ethanol concentration, extraction time and solid-liquid ratio as independent variables and extraction rate of chlorogenic acid as response value, the paper obtained the prediction model of simulated regression equation by using response surface meth- odology to optimizing the extraction processing parameters of Protein and chlorogenic acid based on the single-factor test. The results showed that the optimum extraction conditions of protein were： NaC1 concentration 1.51 tool/L, solid- liquid ratio 1 ： 12.88 （g/mL）, extraction temperature 60.27℃ ;the optimum extraction conditions of chlorogenic acid were 56.07 % of ethanol concentration, solid- liquid ratio 1： 16.03 （g/mL）, 47. 06 min of extraction time. Under these conditions, the extraction rates of protein and chlorogenic acid were 36.64% and 2.73% respectively.

关 键 词：葵花籽粕 响应面法 蛋白质 绿原酸 超声提取 参数优化 

分 类 号：O654[理学—分析化学]