Plackett-Burman试验设计及响应面法优化超声辅助提取明绿豆SOD工艺

doi:10.7506/spkx1002-6630-201502013

食品科学

Plackett-Burman试验设计及响应面法优化超声辅助提取明绿豆SOD工艺

李梅青1,2，张瑜1，代蕾莉1，孔祥淋1，杜晓妹1

1.安徽农业大学茶与食品科技学院，安徽合肥 230036；2.合肥农产品加工研究院，安徽合肥 230036

出版日期:2015-01-25 发布日期:2015-01-16
基金资助:
合肥农产品加工研究院资助院企合作项目（2012HAPP002）

Optimization of Ultrasonic-Assisted Extraction of SOD from “Ming” Mung Bean by Plackett-Burman Design and Response Surface Methodology

LI Meiqing1,2, ZHANG Yu1, DAI Leili1, KONG Xianglin1, DU Xiaomei1

1. School of Tea and Food Science and Technology, Anhui Agricultural University, Hefei 230036, China;
2. Institute of Hefei Agricultural Products Processing, Hefei 230036, China

Online:2015-01-25 Published:2015-01-16

摘要/Abstract

摘要：

为了充分提取明绿豆中的超氧化物歧化酶（superoxide dismutase，SOD），选用Plackett-Burman试验设计对影响磷酸盐缓冲液提取明绿豆SOD比活力的7 个因素进行评价，筛选出具有显著效应的3 个因素液固比、磷酸盐缓冲液pH值和超声水浴温度。在此基础上，采用响应面分析法优化出主要影响因素的最佳参数水平。结果表明：采用液固比22∶1（mL/g）、磷酸盐缓冲液pH 7、超声功率140 W、超声时间20 min、超声水浴温度44 ℃、水浴浸提时间1.5 h、水浴浸提温度60 ℃的组合，明绿豆SOD的实际比活力为856.95 U/mg。与传统SOD源相比，明绿豆SOD含量处于较高水平，可成为一种新的植物SOD源。

关键词: 明绿豆, 超氧化物歧化酶, 超声辅助提取, Plackett-Burman试验设计, 响应面设计

Abstract:

An optimized ultrasonic-assisted procedure was proposed for the exhaustive extraction of superoxide dismutase
(SOD) from “Ming” mung bean, a famous cultivar in Mingguang, Anhui province. Seven operating parameters were
screened for their effects on the specific activity of SOD using Plackett-Burman design, and solvent-to-solid ratio, phosphate
buffer pH and ultrasonic-waterbath temperature were identified as the most significant variables. Subsequently, the levels
of the three variables were optimized by response surface methodology. The optimal extraction conditions for SOD were
determined as phosphate buffer at pH 7 as the extraction solvent with a solvent-to-solid ratio of 22:1 (mL/g), waterbath
extraction at 44 ℃ with an ultrasonic power of 140 W for 20 min and subsequently at 60 ℃ for additional 1.5 h without
ultrasonication. Under these conditions, the specific activity of SOD was 856.95 U/mg. “Ming” mung bean as a new source
of SOD contained more abundant SOD when compared with the traditional sources.

Key words: “Ming&rdquo, mung bean, SOD, ultrasonic-assisted extraction, Plackett-Burman design, response surface methodology

中图分类号:

R284.2

李梅青1,2，张瑜1，代蕾莉1，孔祥淋1，杜晓妹1. Plackett-Burman试验设计及响应面法优化超声辅助提取明绿豆SOD工艺[J]. 食品科学, doi: 10.7506/spkx1002-6630-201502013.

LI Meiqing1,2, ZHANG Yu1, DAI Leili1, KONG Xianglin1, DU Xiaomei1. Optimization of Ultrasonic-Assisted Extraction of SOD from “Ming” Mung Bean by Plackett-Burman Design and Response Surface Methodology[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201502013.

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Plackett-Burman试验设计及响应面法优化超声辅助提取明绿豆SOD工艺

Optimization of Ultrasonic-Assisted Extraction of SOD from “Ming” Mung Bean by Plackett-Burman Design and Response Surface Methodology

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