酶法提取猪血中血红素的工艺研究

研究了酶法提取猪血中血红素的工艺条件,确定了用20万U·g-1中性蛋白酶从猪血中提取血红素的最佳工艺条件为:加酶量2%、底物浓度5%、酶解温度50℃、酶解时间10 h,在此条件下,血红素的相对得率达到77.2%.     

酶法提取小檗碱工艺研究

用正交实验法研究了酶法提取小檗碱的最佳工艺条件。以小檗碱提取率为指标,分别考察了温度、时间、酶解pH值、加酶量对酶解反应的影响。确定了酶解黄连的最佳工艺条件:温度40℃、时间90 m in、pH 4.0、酶用量30 mg/g。在此条件下,对酶法提取小檗碱与传统乙醇浸提法进行比较,结果表明,酶法提取工艺比传统乙醇浸提法小檗碱产量提高了49%。     

酶辅助提取金银花中绿原酸与多糖的工艺研究

以金银花为原料,进行了酶法辅助同时提取金银花绿原酸与多糖的工艺优化研究,考察提取温度、酶用量、提取时间对提取得率的影响。结果表明,该工艺可以同时实现对金银花绿原酸和多糖这两种活性物质的提取;提取最佳工艺参数为:提取温度50℃,提取时间120 min,酶用量0.5%,金银花绿原酸得率为4.90%,金银花多糖得率为6.58%。     

酶辅助提取金银花中绿原酸与多糖的工艺研究

以金银花为原料,进行了酶法辅助同时提取金银花绿原酸与多糖的工艺优化研究,考察提取温度、酶用量、提取时间对提取得率的影响。结果表明,该工艺可以同时实现对金银花绿原酸和多糖这两种活性物质的提取;提取最佳工艺参数为:提取温度50℃,提取时间120 min,酶用量0.5%,金银花绿原酸得率为4.90%,金银花多糖得率为6.58%。     

响应面法优化复合酶提取牛皮胶原多肽的工艺

以实验室自制的牛皮胶原蛋白为原料,探讨复合酶提取牛皮胶原多肽的工艺。以牛皮胶原蛋白的水解度为评价指标,确定木瓜蛋白酶和胰蛋白酶的添加顺序和添加比例,同时单因素法获取酶解工艺参数的优化区间,响应面法优化复合酶酶法提取胶原多肽的工艺参数,实验结果表明,从牛皮胶原蛋白中提取胶原多肽的最优条件为：木瓜蛋白酶和胰蛋白酶按酶活力比3:1同时添加,加酶量650u/ml,酶解介质pH7.0,酶解温度50℃,酶解时间7h,在此工艺条件下得到的牛皮胶原蛋白的水解度可达到32.02%。     

响应面法优化酶法制备薏苡仁寡糖工艺研究

以薏苡仁为原料，选取酶解温度、料液比、α-淀粉酶添加量以及酶解时间4个因素进行单因素试验，利用响应面法建立数学模型，根据所得模型分析4个因素对寡糖得率的影响，最后对提取工艺进行优化。结果表明最佳工艺条件为：料液比1∶16.41(g/mL)、酶添加量0.91 g、酶解时间111.49 min、酶解温度45.46℃,其中对薏苡仁寡糖得率影响最大的因素条件为酶解温度。在该条件下，薏苡仁寡糖得率为33.01%,与模型预测值33.19%接近，该工艺条件切实可行，可用于预测薏苡仁寡糖的提取。     

水酶法提取肉桂油的工艺研究

探索了肉桂油的水酶法提油工艺.研究了不同酶系以及酶解条件对肉桂油得率的影响.结果表明,果胶酶的作用效果好;酶解条件中,加酶量、酶解时间都对肉桂油得率有显著的影响,通过单因素分析及正交试验的结果,得出在固液比1∶6、酶解pH=3.5、酶解温度40℃、加酶量1.5％、酶解时间2h条件下,肉桂油得率能达到1.72％.经检测得到处理得到的肉桂油中桂皮醛含量达到83.6％.     

豆渣中可溶性膳食纤维酶法制备工艺优化

本试验采用机械粉碎法-酶法从豆渣中提取可溶性膳食纤维,采用单因素试验和正交试验研究了豆渣粉碎目数、料水比、纤维素酶的添加量、提取时间、提取温度和溶液pH值等因素对可溶性膳食纤维得率的影响。结果表明,酶法制备豆渣可溶性膳食纤维的最佳工艺条件为:粉碎目数60、料水比1∶15、纤维素酶添加量0.7%、提取时间1.5 h、提取温度50℃和pH值5,在该工艺条件下,可溶性膳食纤维的得率为8.05%。     

酶法提取茵陈总黄酮的工艺研究

以酶法提取茵陈中黄酮类化合物,用紫外-可见比色法和芦丁为标准品测定茵陈总黄酮的得率,研究酶用量、pH值、温度、乙醇浓度、提取时间对黄酮得率的影响。最佳工艺条件为纤维素酶的浓度0.10 mg/mL,pH=4.2,温度50℃,乙醇浓度为60%,恒温振荡1.5 h,此条件下黄酮的得率为3.513%。     

苦瓜多肽的分离纯化研究

以苦瓜为原料分离纯化制备多肽,通过正交试验确定了酶解的最佳工艺条件:加酶量为4%,温度45 ℃,酶解时间为1 h,料液比为2,多肽得率提高19.7%.采用葡聚糖凝胶G-50纯化得到2组洗脱液.此分离纯化工艺简单可行,成本低,可适用于工业化生产.     

长岛刺参多糖的提取精制及基本性质

研究了长岛刺参多糖的提取纯化以及基本性质。100 g冻煮刺参酶解后,乙醇沉淀提取、凝胶分离纯化,可得纯化刺参多糖90 mg。研究表明,长岛刺参多糖含有硫酸基,为硫酸黏多糖;刺参多糖中多糖质量分数为69.99%。水解纸层析图谱显示,刺参多糖中含有岩藻糖、氨基半乳糖和葡萄糖醛酸等。     

海参加工液中有效成分的盐析萃取

考察了不同亲水性有机溶剂-无机盐双水相盐析萃取体系对海参加工液中蛋白和多糖的盐析萃取能力. 结果表明,叔丁醇-(NH4)2SO4和乙醇-Na2CO3体系对海参蛋白和多糖有较好的萃取效果,蛋白和多糖以界面沉淀形式分配在上层有机相和下层水相之间. 叔丁醇-(NH4)2SO4体系的最佳工艺条件为：(NH4)2SO4 300 g/L,海参加工液与叔丁醇体积比为1:1.5,室温下萃取,蛋白和多糖的最高回收率分别为99.6%和96.3%;乙醇-Na2CO3体系的最佳工艺条件为：乙醇16%(w), Na2CO3 12%(w),海参加工液72%(w),37℃下萃取,蛋白和多糖的回收率分别为96.9%和90.6%. 将该体系从30 g规模逐级放大到3 kg,多糖回收率降低1%,蛋白回收率降低0.7%,该体系可同时降低重金属含量.     

海参水煮液皂苷的美白抗衰老功效研究

为开发海参水煮液皂苷在化妆品领域的应用,对海参水煮液进行了醇沉、大孔树脂吸附和乙醇梯度洗脱,获得三种海参皂苷组分S1、S2、S3,采用红外光谱表征了其结构,应用香草醛-冰乙酸法测定了其皂苷含量。通过1,1-二苯基-2-三硝基苯肼(DPPH)分析法和生化酶学法测定了皂苷组分水溶液的抗氧化活性和对酪氨酸酶的抑制作用。结果表明,组分S1、S2、S3均含有三萜皂苷类化合物,且质量分数分别为6.09%、34.08%、63.51%;组分S2水溶液清除DPPH自由基的能力较强(质量浓度≥5 g/L时,清除率稳定在92.5%)、抑制酪氨酸酶活性的能力较强(质量浓度为50~70 g/L时,抑制率稳定在30.4%),因而组分S2具有良好的美白抗衰老效果,可作为潜在的美白抗衰老化妆品添加剂。     

益生菌对海参免疫影响的研究进展

益生菌是一类对宿主有益的活性微生物,能定植于动物肠道、生殖系统内,维护肠道菌群平衡,刺激机体的特异性与非特异性免疫应答。本文在综合前人研究的基础上,针对用抗生素防治海参疾病方法的优缺点,结合益生菌在防治其他动物疾病方面的优势,对益生菌在海参免疫的影响研究进展方面进行了深入探讨。     

分光光度法测定海参多糖含量方法的改进

对天青Ⅰ测定海参多糖的方法进行了改进,在前人研究的基础上优化了标准曲线,确定了该曲线的量程范围,使其具有专署性、精确性的同时,真正具备了可操作性。     

Study on a Combination Drying Technique of Sea Cucumber

To develop a highly efficient drying technique for sea cucumber, the effects of different drying methods on the drying procedure and product quality were investigated. FD could lead to the best quality but took the longest time, and AD product quality was too poor. VMD was introduced to combine with FD to get acceptable quality and reduce drying time. In order to get optimal technique parameters, an RSA experiment was carried out. The optimal technique parameters of combination drying of FD-VMD were 45% conversion point, 20–30 kPa chamber pressure, and 350–450 W microwave power. Compared with Freeze Drying (FD), Air Drying (AD)-Vacuum Microwave Drying (VMD) could reduce the drying time to half and maintain good product quality.     

Study on a Combination Drying Technique of Sea Cucumber

To develop a highly efficient drying technique for sea cucumber, the effects of different drying methods on the drying procedure and product quality were investigated. FD could lead to the best quality but took the longest time, and AD product quality was too poor. VMD was introduced to combine with FD to get acceptable quality and reduce drying time. In order to get optimal technique parameters, an RSA experiment was carried out. The optimal technique parameters of combination drying of FD-VMD were 45% conversion point, 20-30 kPa chamber pressure, and 350-450 W microwave power. Compared with Freeze Drying (FD), Air Drying (AD)-Vacuum Microwave Drying (VMD) could reduce the drying time to half and maintain good product quality.     

Microwave Freeze Drying of Sea Cucumber Coated with Nanoscale Silver

To develop an improved dehydration method for sea cucumber, microwave freeze drying was tested as a potential method. According to our experimental results, microwave freeze drying can reduce drying time to about half of the traditional vacuum freeze-drying process. To ensure a high degree of sterilization, a novel nanoscale silver coating technique was combined with microwave freeze drying. Microwave freeze drying combined with nanoscale silver coating treatment leads to a much lower microorganism number with no significant effect on drying efficiency and sensory quality.     

Microwave Freeze Drying of Sea Cucumber Coated with Nanoscale Silver

To develop an improved dehydration method for sea cucumber, microwave freeze drying was tested as a potential method. According to our experimental results, microwave freeze drying can reduce drying time to about half of the traditional vacuum freeze-drying process. To ensure a high degree of sterilization, a novel nanoscale silver coating technique was combined with microwave freeze drying. Microwave freeze drying combined with nanoscale silver coating treatment leads to a much lower microorganism number with no significant effect on drying efficiency and sensory quality.     

Ultrasonically Enhanced Osmotic Pretreatment of Sea Cucumber Prior to Microwave Freeze Drying

A new pretreatment method involving use of ultrasound prior to microwave freeze drying of sea cucumber was examined experimentally. It was observed that ultrasound-assisted osmotic pretreatment can reduce by about 2 h the time needed for microwave freeze drying. An optimization study using response surface analysis was carried out to determine the optimal operating parameters to minimize drying time while maximizing quality.