响应面法优化超声辅助热水提取黄河鲤鱼鱼鳞明胶工艺

doi:10.7506/spkx1002-6630-201322020

食品科学 ›› 2013, Vol. 34 ›› Issue (22): 101-105.doi: 10.7506/spkx1002-6630-201322020

响应面法优化超声辅助热水提取黄河鲤鱼鱼鳞明胶工艺

肖枫，朱文学

1.江苏大学食品与生物工程学院，江苏镇江 212013；2.河南科技大学食品与生物工程学院，河南洛阳 471023

收稿日期:2012-11-14 修回日期:2013-09-30 出版日期:2013-11-25 发布日期:2013-12-05
通讯作者: 朱文学 E-mail:zwx@mail.haust.edu.cn

Optimization of Ultrasonic-Assisted Hot Water Extraction of Gelatin from Yellow River Cyprinus carpio haematopterus Scale

XIAO Feng，ZHU Wen-xue

1. School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China；2. School of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, China

Received:2012-11-14 Revised:2013-09-30 Online:2013-11-25 Published:2013-12-05

摘要/Abstract

摘要：

采用超声辅助热水提取法从新鲜黄河鲤鱼鱼鳞中提取明胶，在单因素试验的基础上，采用响应面试验中的Box-Behnken试验设计，对影响鱼鳞明胶提取率的提取温度、超声时间、超声功率和液料比因素进行优化，建立各因素与明胶得率关系的数学模型。结果表明：黄河鲤鱼鱼鳞明胶的超声辅助热水提取最佳工艺参数为提取温度70℃、超声时间100min、超声功率300W、液料比10:1(mL/g)，在此条件下明胶得率64.18%，与模型预测值接近，因此该模型可以应用于生产。

关键词: 黄河鲤鱼, 鱼鳞, 响应面, 超声辅助提取, 明胶

Abstract:

Gelatin was extracted from fresh Cyprinus carpio haematopterus scale by ultrasound-assisted extraction method.
On the basis of single factor experiments, Box-Behnken design (BBD) and response surface methodology (RSM) were applied
to explore the effects of extraction temperature, ultrasonic treatment time, ultrasonic power and material/liquid ratio on
extraction efficiency. A mathematical model was established and analyzed to describe the relationship between the extraction
variables and the yield of gelatin. The optimum extraction conditions were found to be 70 ℃ extraction temperature, 300 W
ultrasonic power, 100 min ultrasonic treatment time, and a liquid-to-solid ratio of 10:1 (mL/g), resulting in a yield of gelatin
of 64.18%, which was in good agreement with the model predicted value. Therefore, this method can be applied in the
natural product industry.

Key words: Cyprinus carpio haematopterus, scale, response surface methodology, ultrasound-assisted extraction, gelatin

中图分类号:

TS254.9

肖枫，朱文学. 响应面法优化超声辅助热水提取黄河鲤鱼鱼鳞明胶工艺[J]. 食品科学, 2013, 34(22): 101-105.

XIAO Feng，ZHU Wen-xue. Optimization of Ultrasonic-Assisted Hot Water Extraction of Gelatin from Yellow River Cyprinus carpio haematopterus Scale[J]. FOOD SCIENCE, 2013, 34(22): 101-105.

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响应面法优化超声辅助热水提取黄河鲤鱼鱼鳞明胶工艺

Optimization of Ultrasonic-Assisted Hot Water Extraction of Gelatin from Yellow River Cyprinus carpio haematopterus Scale

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