摘要
以猪软骨为原料,采用复合酶法提取硫酸软骨素,为了优化硫酸软骨素的提取工艺,采Plackett-Burma设计和响应面分析法,研究不同的提取条件对猪硫酸软骨素提取率的影响,并建立了提取条件与提取率之间的数学模型,确定适宜的硫酸软骨素提取条件,并初步分析了其结构。结果表明:(1)根据Plackett-Burman设计,温度对硫酸软骨素的提取率影响最为显著,其次为酶加量、pH;(2)通过响应面交互作用分析与优化,确定猪硫酸软骨素酶解的适宜条件为温度57.00℃,酶加量为1.00%,pH为8.50,此时硫酸软骨素的提取率提高至58.12%,纯度为92.32%。
Chondroitin sulfate（CS） was extracted from pig cartilage by multi-enzyme hydrolysis.To optimize the extracting technology of chondroitin sulfate by multi-enzyme,Plackett-Burman design and response surface methodology were adopted,then the effect of different condition on the yield and purity of CS was studied.The mathematical model between the extraction conditions and yield of pig CS was established.Result as follow：according to Plackett-Burman design,the extraction temperature significantly affected the yield of CS,followed by the multi-enzyme con-centration and pH.According to the response surface analysis,the optimal extraction con-ditions were as follows：57.00 ℃ of temperature,1.00% of multi-enzyme concentration,8.50 of pH.The yield and purity of CS increased to 58.12% and 92.32%,respectively.
出处
《食品科技》
CAS
北大核心
2011年第7期187-192,196,共7页
Food Science and Technology
基金
江苏省科技支撑计划(农业)项目(BE2008399)
江苏省高校自然科学基础研究项目(08KJA530002)
