Optimization of Extraction of Heme from Porcine Blood Using Response Surface Methodology

doi:10.7506/spkx1002-6300-201008014

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (8): 60-64.doi: 10.7506/spkx1002-6300-201008014

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Optimization of Extraction of Heme from Porcine Blood Using Response Surface Methodology

GE Jing-wei，LUO Jun，LI Xiao-ding*，LI Jin，WANG Shu-e，HE Bo

College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China

Received:2009-07-04 Revised:2009-12-02 Online:2010-04-15 Published:2010-12-29
Contact: LI Xiao-ding E-mail:lixd@mail.hzau.edu.cn

Abstract

Abstract:

Acetone acidified with hydrochloric acid was used as extraction solvent to extract heme from porcine red blood cells separated from whole porcine blood anticoagulated with sodium citrate by centrifugation. Single factor method and central composite design combined with response surface analysis were employed to optimize parameters such as extraction time, hydrochloric acid/acetone ratio (V/V) and acidified acetone/porcine red blood cells ratio (V/V) affecting heme extraction. Results showed that the optimal extraction for 42 min using a mixture of hydrochloric acid and acetone (3:100) at an acidified acetone/ porcine red blood cells ratio of 5.66:1 gave an actual value of heme yield of 0.225 g/100 mL of whole blood, which was very close to the predicted value of 0.230 g/100 mL of whole blood.

Key words: heme, acidified acetone method, central composite design, response surface methodology

CLC Number:

TS251.93

GE Jing-wei，LUO Jun，LI Xiao-ding*，LI Jin，WANG Shu-e，HE Bo. Optimization of Extraction of Heme from Porcine Blood Using Response Surface Methodology[J]. FOOD SCIENCE, 2010, 31(8): 60-64.

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Optimization of Extraction of Heme from Porcine Blood Using Response Surface Methodology

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