响应曲面试验优化猕猴桃中SOD的提取工艺  

Optimization of the Extraction Process of Superoxide Dismutase(SOD)from Kiwi by Response Surface Experiment

作　　者：刘海英[1] 

机构地区：[1]内蒙古商贸职业学院食品工程系,内蒙古呼和浩特010070

出　　处：《食品研究与开发》2016年第23期120-124,共5页Food Research and Development

摘　　要：优化猕猴桃中超氧化物岐化酶(SOD)提取工艺,旨在进一步开发植物SOD酶源。选取猕猴桃为原料,在单因素试验基础上,应用Box-Behnken响应曲面设计,以热变性温度、热变性时间、丙酮沉淀处理为试验因素,以SOD酶活性为响应变量,分析并优化SOD的提取工艺。试验确立了最佳的SOD提取工艺参数为热变性温度57.5℃、热变性时间27 min、V_(丙酮)∶V_(SOD酶液)=0.93,此条件下,SOD酶活性为(835±25)U/mL。Optimization of kiwifruit superoxide dismutase （SOD） extraction process, to further develop the SOD enzyme source plant. Selection of kiwi fruit as raw material, based on single factor test, the application of Box- Behnken response surface design , the thermal denaturation temperature, thermal denaturation time, acetone precipitation as test factors, with SOD activity as the response variable, analyze and optimize the extraction process of SOD. The optimum extraction process parameters of SOD were established in the experiment. The parameters of were heat denaturation temperature 57.5 ℃, heat denaturation time 27 min, Vacetone： VSOD enzyme liquid=0.93. Under this condition, the activity of SOD was （835 ±25 ） U/mL.

关 键 词：超氧化物岐化酶 响应曲面设计 提取工艺 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]