酶法辅助鸭肝卵磷脂提取的工艺研究

本文以鸭肝为实验原料,用胰蛋白酶强化提取鸭肝中的卵磷脂。通过控制酶用量、酶反应时间、和酶反应温度来进行单因素实验,并以卵磷脂提取率为依据,对酶法强化鸭肝卵磷脂的提取工艺进行响应面优化。结果显示,响应面优化得到酶法强化鸭肝卵磷脂提取的最佳参数为：酶反应温度45.5℃,酶反应时间2.22 h,酶用量3090 U,鸭肝卵磷脂提取率可高达87.51%。验证试验得到鸭肝卵磷脂提取率为87.42%。验证实验显示,在该工艺条件下鸭肝卵磷脂的提取率达到较好值,可以作为工业化生产的基本加工条件。...

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Published in西南农业学报 Vol. 27; no. 6; pp. 2594 - 2599
Main Author 王道营 卞欢 程秋菊 张牧晗 徐为民 刘芳 诸永志 蒋宁 曹建民
Format Journal Article
LanguageChinese
Published 江苏省农业科学院农产品加工研究所,江苏南京,210014 2014
Subjects
卵磷脂
响应面
胰蛋白酶
鸭肝
Response
胰蛋白酶
响应面
Trypsin
鸭肝
Lecithin
surface
method
liver
卵磷脂
Duck
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Summary:本文以鸭肝为实验原料,用胰蛋白酶强化提取鸭肝中的卵磷脂。通过控制酶用量、酶反应时间、和酶反应温度来进行单因素实验,并以卵磷脂提取率为依据,对酶法强化鸭肝卵磷脂的提取工艺进行响应面优化。结果显示,响应面优化得到酶法强化鸭肝卵磷脂提取的最佳参数为：酶反应温度45.5℃,酶反应时间2.22 h,酶用量3090 U,鸭肝卵磷脂提取率可高达87.51%。验证试验得到鸭肝卵磷脂提取率为87.42%。验证实验显示,在该工艺条件下鸭肝卵磷脂的提取率达到较好值,可以作为工业化生产的基本加工条件。
Bibliography:Lecithin extraction from duck liver was carried out with trypsin-assisted method. The single factor experiment was employed by controlling the enzymatic reaction temperature,enzymatic reaction time and enzyme amount,and subsequently the response surface experiment was conducted to optimize enzyme-assisted extraction of lecithin based on extraction ratio. The optimum process conditions for enzymeenhanced extraction of lecithin from duck liver were determined： enzymatic reaction temperature 45. 5 ℃,enzymatic reaction time 2. 22 h and enzyme amount 3090 U. Under this condition,duck liver lecithin extraction ratio can reach 87. 51 %. The validation experiment showed that the duck lecithin extraction ratio was 87. 42 %. The validation experiment indicated it could obtain a high extraction rate of lecithin under this condition,which could be used as the basic processing conditions for industrial application.
51-1213/S
WANG Dao-ying,BIAN Huan,CHENG Qiu-ju,ZHANG Mu-han,XU Wei-min,LIU Fang,ZHU Yong-zhi,JIANG Ning,CAO Ji
ISSN:1001-4829
DOI:10.16213/j.cnki.scjas.2014.06.063