食品科学 ›› 2010, Vol. 31 ›› Issue (20): 20-23.doi: 10.7506/spkx1002-6630-201020005

• 工艺技术 • 上一篇    下一篇

响应面分析法优化香菇中γ-谷氨酰转肽酶的超声辅助提取条件

励建荣,尹 洁,朱军莉,章 庆   

  1. 浙江工商大学食品与生物工程学院,浙江省食品安全重点实验室
  • 收稿日期:2009-10-21 出版日期:2010-10-25 发布日期:2010-12-29
  • 通讯作者: 励建荣 E-mail:lijianrong@zjgsu.edu.cn
  • 基金资助:

    教育部科学技术研究重点项目(208054);浙江省自然科学基金项目(R3090330);
    国家质检总局科技计划项目(2009IK180)

Optimization of Conditions for Ultrasonic-assisted Extraction of γ-Glutamyltranspeptidase from Shiitake Mushroom by Response Surface Methodology

LI Jian-rong,YIN Jie,ZHU Jun-li,ZHANG Qing   

  1. Food Safety Key Laboratory of Zhejiang Province, College of Food Science and Biotechnology, Zhejiang Gongshang University,
    Hangzhou 310035, China
  • Received:2009-10-21 Online:2010-10-25 Published:2010-12-29
  • Contact: LI Jian-rong E-mail:lijianrong@zjgsu.edu.cn

摘要:

采用响应面分析法对香菇中γ- 谷氨酰转肽酶的超声提取工艺进行优化。在单因素试验基础上,根据中心组合(Box-Benhnken)试验设计原理,采用三因素三水平的响应面分析法,以γ- 谷氨酰转肽酶的提取率为响应值进行回归分析。结果表明超声辅助提取GGT 的最佳条件为提取功率、提取时间、料液比的最佳条件分别为204.84W、28.19min、1:52.29。在上述提取条件下,提取液中GGT 的提取率达到11.19U/g,与模型预测值基本相符。

关键词: 香菇, γ-谷氨酰转肽酶, 超声辅助提取, 响应面法

Abstract:

In order to optimize the ultrasonic-assisted extraction of γ-glutamyltranspeptidase (GGT) from shiitake mushroom, single factor investigations were initially carried out, followed by construction of a three-factor, three-level Box-Benhnken experimental design, quadratic regression fitting for GGT activity as a function of three extraction conditions and response surface analysis. The optimal conditions for the ultrasonic-assisted extraction of GGT were found to be: ultrasonic power, 204.84 W; extraction duration, 28.19 min; and material/water ratio, 1:52.29. Under the above conditions, the experimental value of GGT activity was 11.19 U/g, which was in basic agreement with the model predicted value.

Key words: shiitake mushroom, γ-glutamyltranspeptidase, ultrasonic-assisted extraction, response surface methodology

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