摘要
采用响应面分析法对香菇中γ-谷氨酰转肽酶的超声提取工艺进行优化。在单因素试验基础上,根据中心组合(Box-Benhnken)试验设计原理,采用三因素三水平的响应面分析法,以γ-谷氨酰转肽酶的提取率为响应值进行回归分析。结果表明超声辅助提取GGT的最佳条件为提取功率、提取时间、料液比的最佳条件分别为204.84W、28.19min、1:52.29。在上述提取条件下,提取液中GGT的提取率达到11.19U/g,与模型预测值基本相符。
In order to optimize the ultrasonic-assisted extraction of γ-glutamyltranspeptidase （GGT） from shiitake mushroom,single factor investigations were initially carried out,followed by construction of a three-factor,three-level Box-Benhnken experimental design,quadratic regression fitting for GGT activity as a function of three extraction conditions and response surface analysis. The optimal conditions for the ultrasonic-assisted extraction of GGT were found to be：ultrasonic power,204.84 W; extraction duration,28.19 min; and material/water ratio,1：52.29. Under the above conditions,the experimental value of GGT activity was 11.19 U/g,which was in basic agreement with the model predicted value.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2010年第20期20-23,共4页
Food Science
基金
教育部科学技术研究重点项目(208054)
浙江省自然科学基金项目(R3090330)
国家质检总局科技计划项目(2009IK180)
关键词
香菇
Γ-谷氨酰转肽酶
超声辅助提取
响应面法
shiitake mushroom
γ-glutamyltranspeptidase
ultrasonic-assisted extraction
response surface methodology
