文献类型：期刊文献

中文题名：超声波辅助提取近江牡蛎糖蛋白的工艺优化

英文题名：Optimization of the ultrasound-assisted extraction technology of glycoprotein from Crassostrearivularis Crould

作者：胡雪琼[1];吴红棉[1];胡俊辉[1];范秀萍[1]

机构：[1]广东海洋大学食品科技学院,广东湛江524025

年份：2009

卷号：30

期号：7

起止页码：235

中文期刊名：食品工业科技

外文期刊名：Science and Technology of Food Industry

收录：CSTPCD、、CSCD2011_2012、北大核心2008、北大核心、CSCD

基金：广东海洋大学自然科学基金团队项目(C06258)

语种：中文

中文关键词：近江牡蛎;超声提取;糖蛋白;响应面分析法;分级分离

外文关键词：Crassostrearivularis Crould; ultrasound - assisted extraction; glycoprotein; response surface methodology; fractionation

中文摘要：主要研究超声波辅助提取近江牡蛎糖蛋白的工艺。以盐浓度、料液比、超声功率、处理时间为考察因素,以糖蛋白提取率为响应指标,在单因素实验的基础上利用响应面法优化工艺条件。结果表明:NaCl浓度2.0mol/L、料液比1:12、超声功率为600W、处理时间40min,糖蛋白提取率为75.89mg/g,比传统方法提高了22.22%。分别用饱和度40%、60%、80%的硫酸铵对其分离,得到三个糖蛋白级分F、F、F,粗品得率分别为0.25%、0.10%、0.71%。

外文摘要：The ultrasound-assisted extraction technology of glycoprotein from Crassostrearivularis Crould was studied.The extraction technology of glycoprotein was optimized using response surface methodology based on single factor experiments in which NaCI concentration, substrate concentration, ultrasound power and time was considered.The results showed that the optimized conditions were NaCl concentration of 2.0mol/L, the ratio of material to solvent 1： 12, ultrasound power 600W and ultrasound time 40min.The content of glycoprotein in the extraction was 75.89mg/g by this methods, the extraction ratio increased by 22.22% compared to tradition methods.Three components （ F1, F2, F3 ） were obtained by fractionation using 40%, 60% and 80% ammonium sulfate,the recovery of coarse glycoprotein was 0.25% ,0.10% and 0.71% respectively.