响应面优化酸法提取猪皮胶原蛋白工艺  

Response surface methodology was used to optimize the acid extraction process of porcine skin collagen

作　　者：肖斯立 游云 黄晓霞 庄晓琪[1] 张泽辉 闫竣萌 许千 曾晓房[1,2,3,4] 陈海光 白卫东[1,2,3,4] 刘巧瑜 Xiao Sili;You Yun;Huang Xiaoxia;Zhuang Xiaoqi;Zhang Zehui;Yan Junmeng;Xu Qian;Zeng Xiaofang;Chen Haiguang;Bai Weidong;Liu Qiaoyu(College of Light Industry and Food Science,Zhongkai Univercity of Agricultural and Engineering,Guangzhou 510225;Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology,Zhongkai University of Agriculture and Engineering,Guangzhou 510225;Academy of Contemporary Agricultural Engineering Innovations,Zhongkai University of Agriculture and Engineering,Guangzhou 510225;Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food,Ministry of Agriculture and Rural Affairs,Guangzhou 510225)

机构地区：[1]仲恺农业工程学院轻工食品学院,广州510225 [2]仲恺农业工程学院广东省岭南特色食品科学与技术重点实验室,广州510225 [3]仲恺农业工程学院现代农业研究院,广州510225 [4]农业农村部岭南特色食品绿色加工与智能制造重点实验室,广州510225

出　　处：《粮食与食品工业》2024年第5期27-34,共8页Cereal & Food Industry

基　　金：广东省重点建设学科科研能力提升项目(2022ZDJS022);广东省普通高校重点领域专项(2022ZDZX4016)。

摘　　要：本实验采用酸法提取猪皮中胶原蛋白,通过单因素和响应面分析实验,研究了柠檬酸浓度、加热时间、液料比和提取温度对胶原蛋白提取率的影响,以提取率为响应值进行响应面优化。结果表明:柠檬酸的胶原蛋白提取率高于盐酸和醋酸,对提取效果的影响大小为提取温度>柠檬酸浓度>加热时间>液料比。胶原蛋白优化最佳工艺为:柠檬酸浓度0.5 mol/L、加热时间29 min、液料比20.6 mL/g、提取温度72℃,该工艺条件下胶原蛋白提取率可达82.7%。In this experiment,collagen was extracted from pig skin by acid method.The effects of citric acid concentration,heating time,liquid-solid ratio and extraction temperature on collagen extraction rate were studied through single factor and response surface analysis experiment,and the response surface optimization was carried out with the extraction rate as the response value.The results showed that the collagen extraction rate of citric acid was higher than that of hydrochloric acid and acetic acid,and the influence on the extraction effect was extraction temperature>citric acid concentration>heating time>liquid-solid ratio.The optimal process of collagen extraction was as follows:citric acid concentration 0.5 mol/L,heating time 29 min,liquid-solid ratio 20.6 mL/g,extraction temperature 72℃,the extraction rate of collagen reached 82.7%under the process conditions.

关 键 词：柠檬酸 胶原蛋白 猪皮 响应面优化 

分 类 号：TS253.1[轻工技术与工程—农产品加工及贮藏工程]