摘要
为了拓宽牛骨综合利用途径,为现代生物技术及产业化发展的重要基础性材料寻求质优价廉的原材料,通过单因素试验,确定了牛骨熬煮的最佳柠檬酸添加浓度、熬煮时间、熬煮温度;采用响应面设计,以熬煮液总氮含量为特征性指标,优化了牛骨熬煮的工艺条件。结果表明:熬煮温度与熬煮时间是影响总氮含量的主要因素。最佳熬煮条件为柠檬酸浓度0.41 mol/L、熬煮时间173 min、熬煮温度(126±1)℃,总氮含量可达2.158 7 g/100 mL。
To broaden comprehensive utilization means of bovine bone and provide raw materials with super quality and competitive price for important foundational materials of modern biotechnology and industrialization development,A single-factor experiment was conducted to confirm the optimum adding concentration of citric acid,boiling time and boiling temperature,and the technological conditions for bovine bone boiling were optimized by response surface design,taking total nitrogen content in boiling solution as pathognomonic indicator.The results showed that boiling temperature and boiling time were the main factors affecting total nitrogen content,the optimum conditions included citric acid concentration 0.41mol/L,boiling time 173min,boiling temperature（126±1）℃,total nitrogen content could be up to 2.1587g/100mL under optimized conditions.
出处
《贵州农业科学》
CAS
北大核心
2011年第4期187-190,共4页
Guizhou Agricultural Sciences
基金
贵州省科技厅资助项目"高新技术开拓畜骨的综合利用及产业化"[黔科合NY字(2007)3021]
贵州大学大学生创新基金项目"鲜牛骨制作微生物培养基研究"[贵大创字(20)]
关键词
响应面法
牛骨熬煮液
总氮
培养基
response surface methodology（RSM）
bovine boiling liquid
total nitrogen
culture media
