响应面优化济生散蛋白水提工艺及氨基酸测定

Optimization of extraction for protein from Jisheng powder by response surface design and the determination of amino acids

目的:优化由牛肉、牛筋腱、猪肤、大枣肉组成的济生散蛋白提取工艺,检测有效成分。方法:采用响应面法优化蛋白提取工艺,紫外-分光光度法、凯氏定氮法进行成分分析及检测。结果:水煮时间25.38 min、保温温度71.07℃、保温时间12.02 h时提取物中蛋白含量最高,且在处方量提取物中检测出赖氨酸(435.88±1.62)μg、色氨酸(86.20±2.51)μg、羟脯氨酸(2663.40±25.02)μg。结论:响应面优化济生散蛋白水提工艺数据稳定,重复性好,工艺方法简便易行,符合日常实际应用。

Extraction of active ingredients from a composition Jisheng powder to improve the concentration of HDL and the analysis of components were investigated in this paper. Response surface design was done to screen the best extraction technology. UV spectrophotometry and Kjeldah method were experimented to analysis the principal components. Experimental results demonstrated that the content of protein extraction was the highest when the boiling time was 25.38 min, the holding temperature was 71.07 ℃ and the holding time was 12.02 h. The extraction under the optimum technological condition was analyzed. Amino acids cover lysine（435.88±1.62）μg, tryptophan（86.20±2.51）μg and hydroxyproline（2663.40±25.02）μg. The data was reliable and the process was simple and easy and conformed to the daily practical application.