荠菜中混合氨基酸的提取工艺研究

Study on extraction condition of mixed amino acids from capsella bursa-pastoris(L)

通过酸水解、活性炭吸附、乙醇沉淀进行氨基酸提取，首次确定了从荠菜提取混合氨基酸的最佳工艺条件。研究结果表明：盐酸浓度25％、投料液固比2、温度108℃、水解10h，提取效果最好：活性炭用量为投入荠菜量的11．2％，70-80℃脱色30min脱色效果最好；当pH=3、无水乙醇用量为水解液的1．25倍时，产品收率高达11．9％。

The experiment extracted mixed amino acids through acid hydrolysis, active carbon absorption and ethanol precipitation, and first studied the optimum extracting conditions of mixed amino acids from Capsella bursa-pastoris (L). The results showed that the optimum extracting condition were as follows:25% hydrochloric acid, ratio of hydrochloric acid to raw material 2, temperature 108℃, time 10h. When the using amount of active carbon is 11.2% of that of raw material, decolorized 30 minutes at 70~80℃, the optimum decolorizing effect was obtained. The product yielded 11.9% when pH was 3 and ethanol was 1.25times as volume as hydrolysate.