摘要
在探究植物盐提取因素基础上应用响应面法对灰绿碱蓬植物盐提取条件进行优化,并测定灰绿碱蓬的基本营养物质成分。水分、脂肪、蛋白质含量分别为82.8%、0.319%、2.45%,总糖含量为39.6 mg/g。影响植物盐提取因素探究条件如下:碱蓬植物盐提取的选材处于营养期、粒度为150目的芽叶部位最佳;索氏提取法最优条件为料液比1∶16(g/mL),水浸提3次;酶辅助浸提法最优条件为38℃,纤维素酶500 U浸提90 min。响应面优化的植物盐提取条件如下:料液比1∶20(g/mL)、纤维素酶600 U、浸提时间120 min、原料粒度200目,此条件下的植物盐提取平均得率为(10.31±0.27)mg/g。
Based on the exploring the factors of plant salt extraction,the response surface methodology(RSM)was employed to optimize the extraction conditions of plant salt from Suaedaglauca bunge,and the basic nutrients of Suaedaglauca bunge were determined.The content of water,fat and protein were 82.8%,0.319%and 2.45%,and the total sugar content was 39.6 mg/g.The factors affecting the extraction of plant salt were as follows:the material of Suaedaglauca bunge was in the nutritional stage with the particle size of 150 objective of leaves,the conditions of soxhlet extraction were 1∶16(g/mL)solid-liquid ratio and three times extraction with hydrogen peroxide,and the conditions of enzyme-assisted extraction were 500 U of cellulase extraction for 90 minutes at 38℃.The results of optimum extraction conditions were as follows:the solid-liquid ratio was 1∶20(g/mL),enzymeunit600U,extractiontime120min,andtheparticlesizeofrawmaterialwas200meshes.Under these conditions,the average yield of plant salt extraction was(10.31±0.27)mg/g.
作者
付建鑫
张炳文
邵家威
张桂香
FU Jian-xin;ZHANG Bing-wen;SHAO Jia-wei;ZHANG Gui-xiang(Department of Food Science and Nutrition,University of Jinan,Jinan 250002,Shandong,China)
出处
《食品研究与开发》
CAS
北大核心
2019年第21期55-61,共7页
Food Research and Development
基金
山东省科技重大专项(2015ZDJQ07003)
关键词
灰绿碱蓬
响应面法
植物盐
因素
Suaedaglauca bunge
response surface methodology
plant salt
factors
作者简介
付建鑫(1993—),男(汉),硕士在读,研究方向:营养工程与生物资源利用;通信作者:张桂香(1975—),男(汉),讲师,硕士,研究方向:食品科学与营养。
