莲子总蛋白的提取工艺优化.doc

摘要:以莲子粉为原料，用缓冲溶液搅拌浸提法提取总蛋白。分别研究了缓冲溶液、料液比、搅拌时间、搅拌温度四个因素对莲子总蛋白的提取率的影响。首先，做单因素试验，优化提取工艺。再在单因素试验的基础上，设计正交试验，确定提取的最佳条件。实验表明，在Tris-Hcl缓冲溶液，料液比为1:5，搅拌时间为2 h，搅拌温度为20 ℃的提取条件下，可以得到最高的莲子总蛋白提取率86.35%。

关键词 莲子；总蛋白；正交实验；优化

Abstract:To optimize the extraction process of total protein of lotus seed flour, the effects of time, temperature, solution, and lotus to solution ratio on the extraction efficiency were studied in this paper. First of all, a single factor test was used. On the basis of it, orthogonal tests with three factors (time, temperature, lotus to solution ratio) at three levers were employed to optimize the extraction process. According to the study, the optimum conditions were as follows: solution Tris-Hcl, lotus to solution ratio 1:5, temperature 20℃ for 2 hours. The extraction rate reaches 86.35%. 

Key Words: lotus seed; total protein; orthogonal test; optimization

　　本课题重点研究莲子总蛋白的提取方法优化，通过单因素试验确定各影响因素，再通过正交试验，得到最优的提取工艺。本次研究为分离纯化莲子蛋白、进一步了解其功能特性如抗氧化活性等提供理论的依据，也为莲子总蛋白工业化提取和新产品的开发提供基础，具有一定的实际意义。