摘要
采用超声波辅助法提取紫红薯中的糖蛋白,以牛血清蛋白标准品为参比计算糖蛋白中蛋白的含量。选取超声功率、料液比、提取数量、超声时间做正交试验,对正交试验结果进行方差分析和多重比较。试验结果表明:影响紫红薯糖蛋白提取得率的主要因素依次是提取数量、料液比、超声功率、超声时间。通过方差分析提取次数、料液比、超声功率3个因素的差异,都极显著,而超声时间不显著。通过多重比较得出:超声功率150W、料液比1∶10、提取数量3次、超声时间30min时为最佳提取条件。对最佳提取条件进行验证,得出紫红薯糖蛋白提取得率为0.4529%。
Glycoprotein was extracted from the purple sweet potato with the ultrasonic-assisted extraction in this paper. The protein content of glycoprotein was calculated with the bovine serum albumin as the reference standard. Ultrasonic power, solid to liquid ratio, extraction times and ultrasonic time was chosen as main factors in orthogonal test, the resuh analysis of variance and multiple comparison. The result showed that the main extraction influence factors of purple sweet potato glycoprotein in turn were extraction times, solid to liquid ratio, ultrasonic power and ultrasonic time; Through the analysis of variance, the three single factor of extraction times, solid to liquid ratio and ultrasonic power differences were extremely significant, the ultrasonic time was not significant; Obtained by multiple comparison, ultrasonic power of 150W, solid to liquid ratio of 1：10, extraction times of 3 times and ultrasonic time when for 30 min was the best extraction condition. Under the optimum conditions, the extraction ratio could reach to 0.4529%.
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2013年第3期110-114,共5页
Journal of Chinese Institute Of Food Science and Technology
基金
江西省教育厅重点项目(GJJ10018)
关键词
糖蛋白
超声波辅助法
提取得率
glycoprotein
ultrasonic-assisted extraction
extraction ratio
作者简介
罗秋水，男，1977年出生，硕士，实验师
通讯作者：上官新晨
