中药鲜河蚌肉酶解工艺研究  

Study on Enzymolysis Process of Fresh Mussel Meat in Traditional Chinese Medicine

作　　者：顾正位[1] 王升光[1] 刘晓美 马青琳 姜珊[1] 高鹏[1] 郭庆梅[1] GU Zhengzhi;WANG Shengguang;LIU Xiaomei;MA Qinglin;JIANG Shan;GAO Peng;GUO Qingmei(Shandong University of Traditional Chinese Medicine,Jinan 250355,China)

机构地区：[1]山东中医药大学,山东济南250355

出　　处：《山东中医药大学学报》2020年第2期188-192,共5页Journal of Shandong University of Traditional Chinese Medicine

基　　金：山东省重点研发计划项目(编号:2018GSF119004)。

摘　　要：目的:优选鲜河蚌肉的酶解法提取工艺。方法:采用单因素试验法考察影响酶解效果的主要因素,采用正交试验法对酶解时间、酶解温度、加酶量和酶解pH值进行优选,确定鲜河蚌肉酶解的最佳工艺条件。结果:鲜河蚌肉仿生酶解最佳工艺条件为在底物浓度为10%,采用2.0%的胰蛋白酶和2.0%的碱性蛋白酶,酶解温度为45℃,酶解pH值为8.0,酶解时间为3 h,鲜河蚌肉的水解度最高为32.56%。结论:优选出的鲜河蚌肉酶解提取工艺条件合理、可行、提取效率高。Objective:To optimize the extraction process of the fresh mussel meat by enzymatic hydrolysis.Methods:Single factor test was used to investigate the main factors affecting the enzymatic hydrolysis effect.Orthogonal test was used to optimize the optimum conditions of bionic enzymatic hydrolysis of fresh mussel meat,such as the enzymolysis time,temperature,quantity of enzyme and pH value of enzymolysis.Results:The optimal conditions were as follows:the condition of 10%substrate concentration,2.0%trypsase and 2.0%alkaline protease,at 45℃,and pH 8.0 for 3 h,the highest hydrolysis degree was 32.56%.Conclusion:The optimum conditions of enzymatic hydrolysis and extraction of fresh mussel meat are reasonable,feasible and efficient.

关 键 词：鲜河蚌肉 酶解法:正交试验法 水解度 胰蛋白酶 碱性蛋白酶 工艺研究 

分 类 号：R284.2[医药卫生—中药学]