酶法辅助鸭肝卵磷脂提取的工艺研究  

Study on Enzyme-assisted Extraction of Lecithin from Duck Liver

作　　者：王道营[1] 卞欢[1] 程秋菊[1] 张牧晗[1] 徐为民[1] 刘芳[1] 诸永志[1] 蒋宁[1] 曹建民[1] 

机构地区：[1]江苏省农业科学院农产品加工研究所,江苏南京210014

出　　处：《西南农业学报》2014年第6期2594-2599,共6页Southwest China Journal of Agricultural Sciences

基　　金：国家自然科学基金资助项目(31271891);国家农业科技成果转化资金(2012GB2C100165)

摘　　要：本文以鸭肝为实验原料,用胰蛋白酶强化提取鸭肝中的卵磷脂。通过控制酶用量、酶反应时间、和酶反应温度来进行单因素实验,并以卵磷脂提取率为依据,对酶法强化鸭肝卵磷脂的提取工艺进行响应面优化。结果显示,响应面优化得到酶法强化鸭肝卵磷脂提取的最佳参数为:酶反应温度45.5℃,酶反应时间2.22 h,酶用量3090 U,鸭肝卵磷脂提取率可高达87.51%。验证试验得到鸭肝卵磷脂提取率为87.42%。验证实验显示,在该工艺条件下鸭肝卵磷脂的提取率达到较好值,可以作为工业化生产的基本加工条件。Lecithin extraction from duck liver was carried out with trypsin-assisted method. The single factor experiment was employed by controlling the enzymatic reaction temperature,enzymatic reaction time and enzyme amount,and subsequently the response surface experiment was conducted to optimize enzyme-assisted extraction of lecithin based on extraction ratio. The optimum process conditions for enzymeenhanced extraction of lecithin from duck liver were determined： enzymatic reaction temperature 45. 5 ℃,enzymatic reaction time 2. 22 h and enzyme amount 3090 U. Under this condition,duck liver lecithin extraction ratio can reach 87. 51 %. The validation experiment showed that the duck lecithin extraction ratio was 87. 42 %. The validation experiment indicated it could obtain a high extraction rate of lecithin under this condition,which could be used as the basic processing conditions for industrial application.

关 键 词：鸭肝 卵磷脂 胰蛋白酶 响应面 

分 类 号：S834[农业科学—畜牧学]