响应面法联合提取紫菜蛋白、多糖和牛磺酸

Combined extraction of laver protein,polysaccharide and taurine by response surface methodology

为了同时高效提取紫菜中3种功能成分:蛋白、多糖和牛磺酸,以干条斑紫菜为原料,采取超声波辅助提取工艺,针对单因素试验分析了超声时间、超声功率、液料比3个因素对条斑紫菜中蛋白、多糖和牛磺酸等功能成分提取效果的影响。以单因素实验结果为基础,设计响应面分析试验对紫菜活性物质提取工艺条件进行优化。通过试验结果得出最佳工艺参数为:液料比为29∶1(m L∶g)、超声时间为79min、超声功率为972W。在此条件下,紫菜蛋白、多糖、牛磺酸平均总得率为(20.51±1.5)%,接近模型预测值20.63%(<1%)。

In order to simultaneously and efficiently extract three active substances,protein,polysaccharide and taurine from Porphyra yezoensi,this artcle uses dried Porphyra yezoensis as material and ultrasonic-assisted extraction process to study the ectraction effects of three factors,ultrasonic time,ultrasonic power and liquid-solid ratio on the extraction rate of protein,polysaccharide and taurine from Porphyra yezoensis.On the basis of single factor test results,the extraction conditions were optimized by response surface analysis and the best extraction process to extract active substance from Porphyra yezoensis was determined.The test results show that the optimal process parameters for ultrasonic-assisted extraction of protein,polysaccharide and taurine from Porphyra yezoensis are:liquid-solid ratio 29∶1(mL∶g),ultrasonic time 79 min and ultrasonic power 972W.Under this conditions the average yield of protein,polysaccharide and taurine from Porphyra yezoensis was(20.51 ±1.5)%,which was approach to the predicted value of the model 20.63%(1%).