响应面优化闪式提取香蕉多酚氧化酶

摘要/Abstract

摘要：

香蕉中多酚氧化酶催化褐变是香蕉在储存和加工过程中极易发生褐变的重要原因。为了探索改善香蕉的储存和加工，并且充分研究香蕉多酚氧化酶的特性，研究了香蕉多酚氧化酶的最佳提取条件。该研究利用闪式提取方法，以香蕉多酚氧化酶的比活力为响应值，首先通过单因素试验考察多酚氧化酶提取缓冲液的种类、离子强度、pH、液料比、提取时间、聚乙烯吡咯烷酮（PVPP）、聚乙二醇辛基苯基醚（Triton X-100）等因素对香蕉多酚氧化酶提取的影响，初步优化了提取条件；其次通过Box-Behnken实验设计和响应面分析法综合优化了提取条件。得出香蕉多酚氧化酶的理论最佳提取条件为：以磷酸-柠檬酸缓冲液、pH为5.58、液料比为1.57、PVPP含量为1.13%为提取液，用闪式提取器提取2.5min。

Abstract:

As the oxidation of polyphenols for the polyphenol oxidase is thought to be the major cause of the browning of banana during its storage and processing, the optimal extracting conditions of the polyphenol oxidase from banana was found through the homogenate extraction with the herbal blitzkrieg extractor, so as to research the characteristics of the polyphenol oxidase from banana to improve the utilization of banana. The initial seven factors (source of buffer solution, ionic concentration and pH of solvent, liquid:solid ratio, time, concentration of polyvinylpyrrolidone(PVPP) and polyethylene glycol octyl phenyl ether(Triton X-100)) with at least six levels were optimized by single factor experiment depending on the response of enzymatic relative activity. Then four factors plus their best levels were chosen to optimize the extraction using a Box-Behnken design experiment with the Design Expert 8. It revealed, through the response surface methodology, that the optimal extraction conditions were source of buffer solution (Phosphoric acid-citric acid) without potassium chloride, pH (5.58), liquid:solid ratio (1.57), PVPP concentration (1.13%), time (2.5min).

中图分类号:

Q554

曲留柱金世超崔洁王建中李军. 响应面优化闪式提取香蕉多酚氧化酶[J]. 食品科学, 2013, 34(2): 136-142.

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