狍茸多肽超声波提取工艺的研究  

Study on Ultrasonic Extraction Technology of Antler Polypeptide from Roe Deer

作　　者：王喜萍[1] 李长生[1] 姜晓坤[1] 赵悦[1] WANG Xiping;LI Changsheng;JIANG Xiaokun;ZHAO Yue(Jilin Agricultural Science and Technology University,Jilin 132101)

机构地区：[1]吉林农业科技学院,吉林132101

出　　处：《食品工业》2018年第11期45-49,共5页The Food Industry

基　　金：吉林农业科技学院食品科学重点学科培育项目;吉农院合字[2015]第X062号;吉林农业科技学院种子基金项目[吉农院合字(2014)第Z10号]

摘　　要：为优化狍茸多肽的提取工艺,更好的开发利用狍茸多肽,采用超声波提取法对狍茸多肽的提取工艺条件进行了研究。结果发现,提取时间、提取温度、料液比对提取效果的影响明显高于酶添加量和超声功率。在单因素试验的基础上,依据中心组合(Box-Behnken)试验设计原理,采用三因素三水平的响应面分析法进行响应面试验,最终确定了狍茸多肽的最佳提取条件为:提取温度为50℃、提取时间为10 min、料液比为1︰10 (g/mL),超声功率为250 W,碱性蛋白酶添加量为样品质量的0.07%,狍茸多肽的最高得率为3.59%。In order to optimize the extraction technology of polypeptide from roe deer antler and better develop and utilize the polypeptide from its. Ultrasonic extraction method was used to study the extraction technology of antler polypeptide from roe deer. The results showed that the effects of extraction time, extraction temperature and solid-liquid ratio on extraction efficiency were significantly higher than those on enzyme addition and ultrasonic power. on the basis of single factor test, according to the central composite experimental design（Box-Behnken） principle, using 3 factors and 3 levels of response surface analysis method for the response surface test, and ultimately determine the best extraction the conditions for extraction of roe deer antler polypeptide temperature was 50 ℃, extraction time was 10 min, ratio of solid to liquid was 1︰10（g/m L）, ultrasonic power was 250 W, the amount of protease added was 0.07% of the sample mass, and the highest yield of the antler polypeptide was 3.59%.

关 键 词：狍茸多肽 超声波提取 响应面分析法 

分 类 号：R284.2[医药卫生—中药学]