响应面法优化白果蛋白质提取工艺  

Optimization of Ginkgo protein extraction by response surface methology

作　　者：张秀云[1] 李丹丹 马艳芳[3] 

机构地区：[1]莱芜职业技术学院信息工程系,山东莱芜271100 [2]菏泽市食品药品监督管理局,山东菏泽274000 [3]山东农业大学生命科学学院,山东泰安271018

出　　处：《食品工业科技》2016年第4期299-302,308,共5页Science and Technology of Food Industry

摘　　要：以白果为原料,在单因素实验的基础上采用响应面分析法研究白果蛋白质的提取工艺,考察提取液浓度、p H、料液比及提取时间对白果蛋白质提取率的影响。结果表明白果提取蛋白质的最适条件为:提取液浓度0.16 mol/L,p H8.7,料液比1∶26,提取时间5 h,此条件下,白果蛋白质的提取率为82.76%,与理论预测值83.01%相比,其相对误差为0.30%,说明优化得出的回归模型具有一定的实际指导意义。The response surface analysis method was used to study the Ginkgo protein extraction process on the basis of single factor experiment with Ginkgo for materials,the effect of Tris-HCl concentration,p H,solidliquid rate,extraction time on the protein extraction yield was inspected. The research results showed that the optimal conditions for ginkgo protein extraction：0.16 mol/L,p H8.7,1∶26（g/m L）,and 5 h. Under this condition,the yield of Ginkgo protein was 82.76%,compared to the theoretical value,the relative error of 0.30%. Optimized regression equation derived some practical significance.

关 键 词：白果蛋白质 提取 响应面法 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]