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当前位置: 首页 > 文章 > 鲍鱼脏器β-葡萄糖苷酶提取工艺的优化 安徽农学通报 2016,22 (18) 16-19+48
Position: Home > Articles > Extraction Technology Optimization of β-glucosidase from Abalone Viscera Anhui Agricultural Science Bulletin 2016,22 (18) 16-19+48

鲍鱼脏器β-葡萄糖苷酶提取工艺的优化

作  者：
罗小娟;杨娟;陈锦权;方婷;陈小艺
单  位：
武夷山市绿色食品发展中心;福建农林大学食品科学学院
关键词：
鲍鱼内脏;β-葡萄糖苷酶;超声波;提取
摘  要：
该研究以鲍鱼脏器为原料,通过冷提取工艺单因素试验,探讨了缓冲液种类、缓冲液p H、料液比、浸提时间对鲍鱼脏器中β-葡萄糖苷酶活力的影响,并通过正交试验确定提取的最佳工艺。在此基础上,采用超声波辅助提取鲍鱼脏器β-葡萄糖苷酶粗酶液,确定超声辅助提取的最佳工艺条件。结果表明:料液比、缓冲液p H对提取具有显著性的影响(P<0.05),而浸提时间、缓冲液种类对提取的影响不显著。通过比较超声波辅助提取前后β-葡萄糖苷酶活力的大小,可以看出,超声波处理有利于鲍鱼脏器β-葡萄糖苷酶粗酶液的提取,最佳提取工艺条件为:缓冲液为0.1mol/L p H3.5乙酸-乙酸钠,料液比1∶4,浸提时间4h,超声时间20min,超声功率200W。
译  名：
Extraction Technology Optimization of β-glucosidase from Abalone Viscera
作  者：
Luo Xiaojuan;College of Food Science,Fujian Agriculture and Forestry University;
关键词：
Abalone viscera;;β-glucosidase;;Ultrasonic;;Extraction
摘  要：
Abalone viscera was used as raw materials,through single-factor experiments of cold extraction process,the main influence factors on β-glucosidase activity from abalone viscera such as buffer types,p H value of buffer so-lution,solid-liquid ratio and extraction time had been investigated. The optimum conditions were obtained by orthog-onal test. Based on that,the ultrasound-assisted method was applied to extract crude β-glucosidase from abalone vis-cera and optimize the extractive conditions. The experimental results showed solid-liquid ratio and p H value of buf-fer solution had a significant effect on the extraction(P<0.05),but extraction time and buffer types had no signifi-cant effect on the extraction. By comparing the change of β-glucosidase activity of the samples which were treated bythe ultrasonic treatment before and after,we found that ultrasonic treatment was conducive to extraction of the abalo-ne viscera crude β-glucosidase. The optimum technology conditions were determined as follows:buffer was 0.1mol/Lp H 3.5 acetic acid-sodium acetate,solid-liquid ratio was 1∶4,extraction time was 4h,ultrasonic time was 20 min,ul-trasonic power was 200 W.

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