高温高压提高大鲵皮胶原蛋白肽提取率的研究  

Study on Extraction Yield of Collagen Peptide of Andrias davidanus Skin by High Temperature and Pressure

作　　者：李静[1] 叶欣[1] 冉旭[1] 

机构地区：[1]四川大学食品科学与工程系,成都610065

出　　处：《食品工业》2015年第10期1-5,共5页The Food Industry

摘　　要：以胶原蛋白肽提取率为考察指标,对影响高温高压提高大鲵皮胶原蛋白肽提取率的三个主要因素,即料液比、处理时间和处理压力进行单因素试验,进而采用中心组合试验设计进行试验,用SAS软件进行响应面分析确定出最佳工艺条件,即料液比为1∶2(g/m L)、处理时间为25 min、处理压力为0.075 MPa,此时胶原蛋白肽的提取率高达80.76%。Take the extraction yield of collagen peptides as reference index and study the single three main factors, namely solid- liquid, treating time and pressure, which affect high temperature and pressure on the extraction yield of collagen peptide ofAndrias davidanus skin, then use Box-Behnken experiment design to do experiments, SAS sottware was adopted to abtain the optimal process parameters, the optimal conditions were as follows： solid-liquid 1 ： 2 （g/mL）, treatment time 25 min, treatment pressure 0.075 MPa, and then the extraction yield was 80.76%.

关 键 词：大鲵皮 胶原蛋白肽 高温高压 提取率 

分 类 号：TS201.2[轻工技术与工程—食品科学]