雪莲果SOD超声萃取工艺研究  

Study on ultrasonic extraction process for yacon SOD

作　　者：刘晓辉 李成仁 王文勇 杨明 

机构地区：[1]佛山科学技术学院农产品质量与安全协同创新中心,广东佛山528231 [2]广东环境保护工程职业学院生态系,广东佛山528216 [3]佛山市食品安全工程中心,广东佛山528231

出　　处：《佛山科学技术学院学报（自然科学版）》2017年第5期1-4,40,共5页Journal of Foshan University(Natural Science Edition)

基　　金：佛山市科技计划项目(2014GA000425;2014AG10007)

摘　　要：利用超声波对雪莲果中SOD的提取工艺进行了研究。在单因素试验的基础上,采用正交试验法确立适宜的提取条件,考察料液比、超声处理温度、浸提时间、超声处理功率和超声处理时间对雪莲果中总蛋白提取量及酶活性的影响。结果表明:在超声波频率45k Hz时,料液比为1∶1.5,40℃的超声温度,在超声功率为240 W的条件下萃取7 min,可使SOD酶活性达到最大值。Ultrasonic extraction of SOD from yacon fruit was studied. On the basis of single factor experiment,orthogonal experiment was used to establish the appropriate extraction conditions, and the effects of the ratio of material to liquid, ultrasonic temperature, extraction time, ultrasonic power and ultrasonic treatment time on the total protein extraction and enzyme activity impact. The results showed that SOD activity was maximal when the ultrasonic frequency was 45 kHz, the ratio of material to liquid was 1∶1.5, the ultrasonic temperature was 40℃, and the ultrasonic power was 240 W for 7 min.

关 键 词：雪莲果 超声波提取 酶活性 

分 类 号：TQ461[化学工程—制药化工]