超声波辅助浸提苎麻叶蛋白工艺优化技术  

Optimization of Ultrasonic-Assisted Extraction Technology for Protein from Ramie Leaf

作　　者：陈平[1] 朱爱国[1] 陈继康[1] 高钢[1] 陈坤梅[1] 喻春明[1] CHEN Ping;ZHU Aiguo;CHEN Jikang;GAO Gang;CHEN Kunmei;YU Chunming(Institute of Bast Fiber Crops,Chinese Academy of Agricultural Sciences,Changsha 410205)

机构地区：[1]中国农业科学院麻类研究所,长沙410205

出　　处：《食品工业》2020年第8期122-125,共4页The Food Industry

基　　金：中国农业科学院科技创新工程(ASTIP-IBFC),中国农业科学院基本科研业务费专项(1610242016019)。

摘　　要：试验以苎麻品种"中苎2号"的叶片为原料,先以单因素试验考察料液比、提取时间、温度、pH、超声波处理时间对蛋白质提取率的影响,再通过正交试验优化确定苎麻叶蛋白提取的最佳工艺参数。结果表明,料液比、温度、p H、提取时间、温度对苎麻叶蛋白提取率影响均达极显著水平(p<0.01),各因素对提取率影响大小为提取时间>提取温度>料液比>p H。最优提取工艺为料液比1︰45(g/mL)、温度45℃、pH 11、时间60 min,提取率达11.26%。该工艺能高效提取苎麻叶片中蛋白质,为苎麻叶蛋白的进一步研究提供一定理论依据。Leaves of ramie variety"Zhongzhu 2"were collected to investigate the optimum process of ultrasonic-assisted extraction of leaf protein from ramie.The effects of the ratio of material to liquid,the extraction temperature,the extraction time and the extraction agent pH on the extraction rate of protein in the leaves of ramie were investigated by ultrasonic-assisted extraction method,and the optimum process parameters were optimized by orthogonal experiment.The results showed that the effects of temperature,material ratio,agent pH and extraction time on leaf protein extraction efficiency were all extremely significant(p<0.01).The effect of each factor on the extraction efficiency was time>temperature>material ratio>p H.The optimal extraction process was material ratio of 1︰45(g/mL),temperature of 45℃,pH of 11 and time of 60 min.The extraction efficiency was 11.26%.The process could efficiently extract the protein from the leaves of ramie and provide a theoretical basis for further study of ramie leaf protein.

关 键 词：苎麻 叶蛋白 超声波 提取 

分 类 号：TS201.21[轻工技术与工程—食品科学]