儿童益智口服液中海参水解工艺改进研究

A study on the improvement on hydrolysis technology of sea cucumber in Ertong Yizhi oral solution

目的 研究并改进儿童益智口服液中海参水解工艺。方法 采用 5因素 4水平L16(45)正交试验法 ,以水解度为考察指标 ,对影响水解的因素进行研究。结果 影响海参水解的主次因素为B >A >D >C。优选的水解工艺条件为 :加酶量 (A)1.5 %、加水量 (B) 2 0倍、水解时间 (C) 6h、水解温度 (D) 5 0℃。按此优选工艺生产 ,水解度达 (2 9.2± 0 .9) % (n =3) ,与原工艺所得水解度经t检验比较 ,有极显著差异 (P <0 .0 0 1)。

OBJECTIVE To study and improve the hydrolysis technology of sea cucumber in Ertong Yizhi oral solution. METHOD The technology was studied by orthogonal experimental design with 5 factors and 4 levels(L16(45)) with the degree of hydrolysis as the detective marker. RESULTS The factors influencing hydrolysis of the sea cucumber were as follows: B>A> D > C.The best hydrolysis condition was: the amount of enzyme(A) 1.5%, 20 times amount of water(B) , the hydrolysis time(C) 6 hours and the hydrolysis temperature(D) 50℃.The difference degree of hydrolysis of sea cucumber is absolutely remarkable( P <0.001)compared with that obtained under the old technology by t test.CONCLUSION The experimental results provide the basis for the improvement of hydrolysis technology of sea cucumber in Ertong Yizhi oral solution.