摘要
试验以豆腐柴叶为原料,采用复合分离提取工艺,提取叶中的蛋白质和果胶产品。首先通过不同溶剂提取蛋白质,得到碱溶性蛋白质>水溶性蛋白质>醇溶性蛋白质>盐溶性蛋白质的结论;并对提取蛋白质后的上清液和滤渣进行了提取果胶的最佳条件和参数的确立,进行了萃取果胶时的萃取液种类、pH和盐析果胶时的盐的用量的单因素实验,又以萃取时的温度、pH、时间和料液比四个因素四个水平进行了正交试验,得到如下结论:从豆腐柴叶中复合提取分离蛋白质和果胶的最佳提取工艺条件:以盐溶液作为复合提取剂较为理想,果胶提取分离的最佳条件为萃取温度90℃、溶液pH值4、萃取时间95min、料液比1:45,在此条件下豆腐柴叶果胶的产量为22%,同时可得到0.
This paper extracted the protein and pectin from Premna Micropheua leaves by means of compound extraction.At first, the result indicated the content of base-soluble protein 〉water-soluble protein 〉 alcohol-soluble protein 〉salt-soluble protein through the protein -extracting using different solution and establishment optimum condition and parameters of pectin-extracting form clear liquor and residue after protein-extracting.At the same time, by use of the single factor experiment of extraction liquid, pH, time, salt concentration in the salting-out of pectin, adding the orthogonal test of extraction temperature, pH, time the rate of solid to solution ,the author gained the optimum condition of compound extracting protein and pectin form Premna Microphylla： the ideal compound extractant is salt liquor. The optimum condition of extracting pectin： the extraction temperature 90℃, time 70minture the pH of liquor 2.5, the rate of solid to solution 1：45. In this condition, the ration of pectin gained 22%, at the same time it can gain 0.155% protein.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2005年第8期234-238,共5页
Food Science
关键词
豆腐柴
复合提取
蛋白质
果胶
Premna Micropheua
compound extraction
protein
pectin
