食品科学 ›› 2013, Vol. 34 ›› Issue (10): 31-34.doi: 10.7506/spkx1002-6630-201310007

• 工艺技术 • 上一篇    下一篇

响应面法优化超声波辅助提取香菇中半胱氨酸亚砜裂解酶的工艺

刘 莹,袁 岩,雷霄宇,黄 文,王 益   

  1. 华中农业大学食品科学技术学院,湖北 武汉 430070
  • 收稿日期:2012-03-27 修回日期:2013-03-22 出版日期:2013-05-25 发布日期:2013-05-07
  • 通讯作者: 王益 E-mail:lyduandi@live.cn
  • 基金资助:

    国家自然科学基金项目;湖北省自然科学基金

Optimization of Ultrasonic Extraction Process for C-S lyase from Lentinus edodes Using Response Surface Methodology

LIU Ying,YUAN Yan,LEI Xiao-yu,HUANG Wen,WANG Yi*   

  1. College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
  • Received:2012-03-27 Revised:2013-03-22 Online:2013-05-25 Published:2013-05-07
  • Contact: Wang Yi E-mail:lyduandi@live.cn

摘要:

以新鲜香菇为原料,采用响应面法对超声波辅助提取半胱氨酸亚砜裂解酶的工艺进行优化。结果表明:影响半胱氨酸亚砜裂解酶提取率的工艺因素按主次顺序排列为提取功率>提取时间>液料比,最佳工艺条件为提取时间21.5min、提取功率100.0W、液料比15:1(mL/g)。在此最优条件下,半胱氨酸亚砜裂解酶的提取率为48.76U/g,接近模型预测值。

Abstract:

Response surface methodology was used to optimize the ultrasonic-assisted extraction of C-S lyase from
Lentinus edodes. A regression model describing the yield of C-S lyase with respect to extraction time, ultrasonic power
and material-to-liquid ratio was established. Ultrasonic power had the most significant influence on the yield of C-S lyase
followed by extraction time and material-to-liquid ratio. The optimal extraction condition for C-S lyase from Lentinus
edodes was 100.0 W, 21.5 min and a material-to-liquid ratio of 1:15 (g/mL), and the yield of C-S lyase observed under these
conditions was 48.76 U/g, which was close to the predicted value.

Key words: Lentinus edodes, C-S lyase, ultrasonic, response surface methodology

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