响应面法优化咖啡叶蛋白提取工艺的研究  

Optimization of extraction process of coffee leaf protein by response surface methodology

作　　者：黄丽卿 HUANG Li-qing(Zhangzhou Institute of Technology,Zhangzhou 363000;Application Technology Engineering Center of Fujian Universities for Deep Processing and Safety of Agricultural Products,Zhangzhou 363000)

机构地区：[1]漳州职业技术学院,漳州363000 [2]农产品深加工及安全福建省高校应用技术工程中心,漳州363000

出　　处：《中国食品添加剂》2018年第6期86-92,共7页China Food Additives

基　　金：漳州职业技术学院资金资助项目"咖啡树叶综合开发研究"(ZZY1508)

摘　　要：在单因素实验的基础上,应用响应面法优化咖啡叶蛋白的提取工艺。最佳提取条件为:液料比45 m L/g,提取温度60℃,提取时间2.5 h,p H 10。此条件下,咖啡叶蛋白的提取率为12.91%,实际值与理论值不存在显著性差异,结果合理可靠,可作为咖啡叶蛋白的最佳提取工艺条件。在最优提取实验的基础上进行酸沉,此时,咖啡叶蛋白质浓缩物的得率6.80%,粗蛋白得率9.47%。In this paper,on the basis of single factor experiment,response surface methodology was applied to optimize the extraction process of coffee leaf protein. The optimal conditions were determined as follows ：the solidliquid ratio was 1 ∶ 45 g/m L,extraction temperature was 60 ℃,extraction time was 2.5 h,and p H was 10. Under these conditions,the extraction rate of coffee leaf protein was 12.91%. There was no significant difference between the actual value and the theoretical value. The results were reasonable and reliable,and can be used as the optimum extraction technology for the coffee leaf protein. On the basis of optimum extraction conditions,sedimentation was carried out under acidic conditions,and the yield of coffee leaf protein concentrate（LPC）was 6.80%,and the yield of crude protein was 9.47%.

关 键 词：咖啡叶 叶蛋白 提取 响应面法 

分 类 号：TQ28[化学工程—有机化工]