响应面法优化牡蛎复合氨基酸螯合锌制备工艺研究

Optimization of compound amino acid in oyster chelated zinc preparation via response surface method

利用牡蛎酶解液中复合氨基酸与牡蛎中锌进行螯合,以螯合率作为实验指标,研究了温度、pH、时间3个因素对螯合过程中螯合率的影响,通过3因素3水平Box-Behnken响应面分析法优化其螯合工艺。结果表明:在温度为71.4℃、pH7.77、时间58.8min,螯合率为80.98%,与模型的预测值81.106%相近。

Compound amino acid in oyster and zinc in oyster was chelated,taking the experiment target by the chelated rate,to study the effects of three independent variables：temperature,pH,time on the chelation rate,Subsequently,a central composite design（CCD） involving 17 experiments of three variables（i.e.,temperature,pH and time） at three levels combined with response surface methodology was employed to optimize its chelated craft.The results indicated that the optimum parameters of chelated craft were temperature 71.4 ℃,pH 7.77,time 58.8 min.In this condition,the chelated rate was 80.98%,which was close to the predicted value.