昭通市四县区白魔芋和花魔芋中蛋白质含量的测定研究  

Study on Determination of Protein Content in White Konjac and Flower Konjac in Four Counties of Zhaotong City

作　　者：叶坪 何宣婷 何嵋 彭潇 张文艳 师睿 LI Jun-jie YE Ping;HE Xuan-ting;HE Mei;PENG Xiao;LI Jun-jie;ZHANG Wen-yan;SHI Rui(School of Chemistry and Chemical Engineering,Zhaotong University,Zhaotong 657000,Chaina)

机构地区：[1]昭通学院化学化工学院,云南昭通657000

出　　处：《昭通学院学报》2021年第5期23-28,共6页Journal of Zhaotong University

基　　金：2020年云南省教育厅科学研究基金教师类项目“添加魔芋精粉对面粉营养价值的影响”(2020J0744)。

摘　　要：采用水浸提法对昭通4个县区魔芋中水溶性蛋白进行提取,然后采用考马斯亮蓝法测定含量。通过单因素实验确定魔芋水溶性蛋白的最佳提取条件为:提取温度35℃,提取时间60 min,提取料液比1∶35(g/mL)。在最佳提取条件下对4县区花白魔芋蛋白质进行提取研究,镇雄县花魔芋含量最高,达到2.12%,永善县白魔芋含量最高,达到2.14%。In this thesis,water-soluble protein was extracted from konjac in four counties of Zhaotong by water leaching method,and then the content was determined by using the Komas Brilliant Blue method.The optimal extraction conditions for the water-soluble protein of konjac were determined by single-factor experiments:extraction temperature of 35℃,extraction time of 60 min,and extraction material-liquid ratio of 1∶35(g/mL).Under the best extraction conditions,the protein of konjac was extracted from four counties,and the highest content of konjac was 2.12%in Zhenxiong County and 2.14%in Yongshan County.

关 键 词：考马斯亮蓝法 魔芋 水溶性蛋白质 

分 类 号：TQ351[化学工程]