基于藻红蛋白提取的条斑紫菜脉冲超声破壁方法研究

以条斑紫菜为原料,研究反复冻融法、溶胀法和脉冲超声法等破壁方法对条斑紫菜藻红蛋白提取效果的影响。实验结果表明,采用反复冻融法得到的藻红蛋白提取得率较低。溶胀法破壁得到的藻红蛋白提取得率和纯度均较高,但所需时间太长。脉冲超声法破壁的最佳工艺参数为:对应一个脉冲的超声发出时间2s和间隙时间3s、超声处理时间60min、超声功率800W、料液温度20℃、料液比30mg/ml,对应的藻红蛋白提取得率为3.249%,纯度(OD561/OD280)为0.365,脉冲超声法所需时间短,处理量大,适合于工业化生产。     

坛紫菜R-藻红蛋白的提取技术研究

以坛紫菜为原料,采用反复冻融法、溶胀法和超声波法提取藻红蛋白,并将经该3种提取方法所得藻红蛋白的含量和纯度进行比对。结果表明:反复冻融法以冻融3h、反复冻融6次的藻红蛋白纯度最高,但所需时间周期较长;超声波破碎法以超声波功率300W破碎10min提取的藻红蛋白含量最多;而溶胀法以溶胀4h效果最好,所得藻红蛋白的纯度及含量与所需时间介于前两者之间。因此,坛紫菜R-藻红蛋白的提取可结合产品质量指标要求确定最佳工艺技术参数。     

条斑紫菜藻红蛋白提取工艺的研究

比较了不同提取方法:水溶法、冻融法、组织研磨法、机械搅拌法、超声波辅助法对条斑紫菜藻红蛋白提取效果的影响。首次将超微粉碎与超声波辅助提取法结合提取藻红蛋白,以条斑紫菜中藻红蛋白的得率和纯度为指标,并优化得到最佳的工艺条件:超声波功率为500W,时间为5min,料液比为1∶50,提取3次,操作参数超声时间为3s,间隙为3s。在此条件下藻红蛋白得率为45.73mg/g,纯度为0.368,提取率为90.2%,该方法大大提高了得率并缩短操作时间,同时荧光特性分析验证此方法获得的藻红蛋白具有较高的活性。      

细胞破壁对螺旋藻藻蓝蛋白提取效果的影响

螺旋藻细胞破壁是藻蓝蛋白提取的关键工序。采用溶胀法、超细剪切法、超声波法、反复冻融法、溶胀—超细剪切法和溶胀—超细剪切—超声波法对螺旋藻细胞进行破壁处理;通过对比分析破壁后提取液中的藻蓝蛋白得率来评价破壁方法的优劣。结果表明,溶胀法、超细剪切法、超声波法、反复冻融法、溶胀—超细剪切法、溶胀—超细剪切—超声波法得到的最高藻蓝蛋白得率分别为8.90%,7.38%,8.00%,8.26%,9.22%,8.88%。综合考虑,溶胀—超细剪切法相对其它5种破壁方法而言,其操作简单便捷,破壁效果更加显著,藻蓝蛋白得率高;溶胀—超细剪切法最佳的提取工艺为:溶胀时间12h,剪切时间5min。     

聚球藻7002藻蓝蛋白的分离纯化研究

本文研究了聚球藻7002藻蓝蛋白的分离纯化工艺,为提高聚球藻7002藻蓝蛋白的纯度和提取率提供一定技术指导。采用组织捣碎法、超声波法、反复冻融法对细胞进行破碎提取藻蓝蛋白,比较了不同破壁法提取藻蓝蛋白的纯度和总蛋白提取率,采用响应面法确定了最佳破壁条件,通过硫酸铵盐析、羟基磷灰石层析法提纯藻蓝蛋白,对结果进行SDS电泳鉴定。实验显示反复冻融法破壁效果最佳,响应面实验确定了最佳破壁条件为菌体浓度3.53 mg/m L、冻融次数6次、解冻温度37℃、最佳盐析浓度为硫酸铵55%,经羟基磷灰石层析后藻蓝蛋白纯度可达3.79。最终本实验得到了分离纯化聚球藻7002藻蓝蛋白的最佳工艺方法。      

超声辅助同时提取条斑紫菜多糖及藻胆蛋白工艺的优化

以条斑紫菜为原料,通过单因素和正交试验,确定了超声辅助同时提取条斑紫菜多糖和藻胆蛋白的最佳工艺条件.结果表明,超声辅助同时提取条斑紫菜多糖和藻胆蛋白的最佳工艺条件为:超声60min,功率880W,水浴30℃,4h,料液比1:50.利用本法优化后的工艺同时提取条斑紫菜多糖和藻胆蛋白,紫菜多糖提取得率为 34.03%,藻胆蛋白提取得率为1.2%,藻红蛋白纯度为0.356.     

脉冲超声波提取条斑紫菜中藻红蛋白的工艺研究

以条斑紫菜为原料,采用脉冲超声波提取藻红蛋白。通过单因素试验和正交试验研究了不同因素对提取效果的影响。结果表明,提取全程时间、提取温度、料液比对提取效果影响显著,最优工艺参数为超声发出时间2s、超声间隙时间3s、提取全程时间60min、超声功率800W、提取温度20℃和料液比30mg/mL,在此条件下,藻红蛋白提取得率达3.249%,纯度(O.D561/O.D280)为0.365。     

响应面法优化复合酶法提取紫菜藻红蛋白工艺

研究复合酶法提取紫菜藻红蛋白的最优工艺,筛选了复合酶的配比,并选取酶解温度、提取时间、加酶量和pH值为自变量,采用响应面法研究各因素及其交互作用对紫菜藻红蛋白得率和纯度的影响。结果表明,紫菜藻红蛋白复合酶法提取的最优酶配比为纤维素酶和果胶酶质量比7∶3,通过响应面优化,确定藻红蛋白最优提取工艺为：pH 6.8、酶解温度39 ℃、提取时间7.2 h、在5 g样品中加酶0.04 g。在此条件下藻红蛋白得率为2.257%,纯度达到1.656。经过验证,所得工艺参数准确,可用于复合酶法生产紫菜藻红蛋白。     

溶胀因素对多管藻藻胆蛋白粗提得率和纯度影响

以单因子试验法研究溶剂类型、pH、离子强度、溶胀时间、溶胀温度、料液比等因素对海洋红藻多管藻R-藻红蛋白和R-藻蓝蛋白溶胀提取的得率和纯度影响.结果表明,溶剂类型、pH、溶胀温度、溶胀时间等因素对多管藻藻胆蛋白的提取得率和纯度影响较大.多管藻在pH为6的磷酸缓冲液中溶胀3 d提取的藻胆蛋白得率和纯度最高.     

地木耳细胞的破碎和藻蓝蛋白提取工艺的研究

以地木耳干粉为原料,比较研究了反复冻融法、超声波法及反复冻融结合超声波法地木耳细胞破碎的效果,得出最优细胞破碎方法,并对细胞破碎液利用超声波法进行提取工艺研究,经过单因素分析及正交试验得出超声波法提取的最佳工艺条件。结果表明,反复冻融结合超声波法的地木耳细胞破碎效果最好,破碎液中地木耳藻蓝蛋白的提取率为0.070 1%,是反复冻融法的3.8倍,是超声波法的1.1倍;超声波法提取地木耳藻蓝蛋白的最佳工艺条件为:超声时间25 min,超声功率600 W,提取溶剂pH 6.0,提取液中地木耳藻蓝蛋白的提取率为0.484 6%,是细胞破碎液中的1.8倍。     

Pulsed Electric Field Assisted Pressure Extraction and Solvent Extraction from Mushroom (Agaricus Bisporus)

This work compares the efficiency of extraction and stability of extracts from mushroom (Agaricus bisporus) for different methods of extraction: pressure extraction (PE), pressure extraction assisted by pulsed electric field (PE?+?PEF), hot water extraction (WE; temperature, T?=?343 K, time, t?=?2 h), ethanol extraction (EE; T?=?298 K, t?=?24 h), and supplementary ethanol extraction from cakes of slices (SEE; T?=?298 K, t?=?24 h). PE was done at room temperature and 5 bar pressure (p). PEF treatment was done using bipolar near-rectangular pulse protocol. The traditional hot WE (T?=?343 K, t?=?2 h) gave the relatively high contents of proteins, total polyphenols and polysaccharides; however, the extracts were cloudy and their colloid stability was low. The extracts obtained using EE method were also cloudy and unstable. The sizes of particles in extracts, produced by WE and EE methods, were estimated as?≈?0.25 and?≈?5 μm, respectively. From the other side, the extracts, produced by PE and PE?+?PEF methods, were clear and their colloid stability was high. Moreover, both PE and PE?+?PEF methods allowed selective separation of different components. The PE?+?PEF method gave higher nucleic acid/proteins ratio as compared with that of PE method. Moreover, PE?+?PEF allowed production of mushroom extracts with high contents of fresh-like proteins and polysaccharides. Application of the EE method supplementary to the PE or PE?+?PEF techniques allowed for an effective extraction of the total polyphenols that was comparable with the efficiency of the WE method.     

PH-static pectin esterase analysis in sweet cherries (author's transl)]

For the analysis of pectin esterase (PE) activities in sweet cherries some methods, as described in literature, were tested as to their usefulness in this specific range of application. The PE activities in dependence of the methods of extraction, the pH-value and the temperature were examined and a suitable procedure was achieved. With this method the PE activities in deposited sweet cherries were analyzed.     

芝麻饼粕蛋白质的理化和功能性质研究

对碱溶酸沉法、超声辅助碱提法和蛋白酶法3种工艺制备的芝麻饼粕蛋白质PA、PU和PE的理化和功能性质进行了研究,结果表明3种工艺制备的芝麻饼粕蛋白质氨基酸组成无显著差异,除赖氨酸含量较低外,其他必需氨基酸组成均接近或高于FAO/WHO模式;芝麻饼粕蛋白的相对分子质量大小顺序为PAPUPE。芝麻饼粕蛋白质的溶解性、持水性、持油性、乳化性、起泡性及起泡稳定性大小顺序为:PEPUPA,且芝麻饼粕蛋白质的p H-乳化性曲线与p H-溶解性曲线相似,溶解度和乳化性在等电点(p H 4)时最低。     

Pectinesterase extraction from sharabi apples

Pectinesterase (PE) was extracted from apples (cv. Sharabi) and assayed. pH and NaQ concentration influenced the extraction process of PE from the apple fruit. The highest PE extraction value at pH 7.5 and with 1.5 M-NaCl solution was 4.2 μ equiv.-COOH/min/g fresh fruit. Lower extraction values were found both with 2-5 M-NaCl and distilled water. Treatment of the tissue at pH 3.25 and pH 6.5 resulted in similar extraction values.     

Improvement of a solid phase extraction method for separation of animal muscle phospholipid classes

The solid phase extraction (SPE) method used by Banni et al. (2001) [Banni, S., Carta, G., Angioni, E., Muru, E., Scanu, P., Melis, M. P., et al. (2001). Distribution of conjugated linoleic acid and metabolites in different lipid fraction in the rat liver. Journal of Lipid Research, 42, 1056–1061] for fractionation of liver phospholipids (PLs) into phosphatidylcholine (PC), phosphatidylethanolamine (PE), phosphatidylserine (PS) and phosphatidylinositol (PI) was modified to improve its separation efficiency. A mixture of PL standards, containing PC, PE, PS and PI, was separated into individual classes by using aminopropyl minicolumns, following the method of Banni et al. (2001). The obtained eluted fractions were further analysed by thin layer chromatography (TLC) and PL classes were identified. TLC revealed the co-elution of PC and PE, that of PE with PS and no elution of PI. The SPE method was subsequently modified in order to obtain a correct PL fractionation into PC, PE, PS and PI. The principal modifications consisted of increased solvent volumes for PC, PE and PS elution, and a different solvent mixture to allow PI elution. The effectiveness of the modified SPE method was checked by TLC, using both standards and muscle samples, showing a correct elution of PC, PE, PS and PI.     

大豆脑磷脂的提取工艺研究

利用乙醇为溶剂进行固液抽提，以粉状大豆磷脂为原料制备高含量的脑磷脂。通过正交试验得出优化的分离条件为：抽提温度为-15℃，抽提时间为8min，磷脂／溶剂比为30g／L，乙醇体积分数为100％。在此条件下，经HPLC分析表明：抽提后产品中脑磷脂的含量可以从原料中的19．8％提高到62．8％。     

Anti‐inflammatory properties of high pressure‐assisted extracts of Grifola frondosa in lipopolysaccharide‐activated RAW 264.7 macrophages

The aim of this study was to determine the in vitro anti‐inflammatory properties of the shake extract (SE) and the high pressure‐assisted extract (PE) of the mycelia of Grifola frondosa in a lipopolysaccharide‐stimulated RAW 264.7 macrophage model. The content of total polysaccharides and β‐glucans of PE at 600 MPa (PE‐600) was 41.2 and 6.2 mg g^?1 dry weight, respectively, which were significantly higher than SE extracts. The results showed that treatment with 500 μg mL^?1 of PE by 600 MPa (PE‐600) did not reduce RAW 264.7 cell viability but did significantly inhibit the production of LPS‐induced NO, PGE₂ and intracellular ROS. The PE‐600 inhibited the activation of NF‐kB and then reduced the production of LPS‐induced TNF‐α, IL‐6 and IL‐1β in a dose‐dependent manner. Thus, the PE could be used as an alternative extraction method for improving the extraction efficacy of G. frondosa and serve as an alternative source of anti‐inflammatory agents.     

山杏内种皮磷脂类化合物提取工艺研究

研究利用微波法辅助提取山杏内种皮磷脂类化合物的最佳工艺。以总磷脂得率为评价指标,单因素实验考察萃取温度、萃取时间、微波功率、料液比对磷脂得率的影响,正交实验优化提取条件。山杏内种皮磷脂类化合物最佳提取工艺为:萃取时间15 min,微波功率400 W,料液比1：25(g/mL),萃取温度45 ℃。在此条件下总磷脂得率为0.0977%±0.0015%。高效液相色谱法分离测定磷脂类化合物,测得磷脂酰乙醇胺(PE)含量为(0.3936±0.0082) mg/g。该法为山杏资源的充分利用提供了一定的数据支撑。     

Extraction and analysis of antioxidant components from Origanum dictamnus

Three alternative extraction procedures were carried out in order to separate the antioxidant components and isolate an efficient extract from Origanum dictamnus. Procedure A included sequential extractions with petroleum ether (PE), diethyl ether (DE) and ethanol; procedure B sequential extractions with PE and ethyl acetate (EAc); procedure C a single step extraction with ethanol. The most efficient radical scavengers, according to the DPPH method, were isolated in ethanol extract of procedure A (mainly rosmarinic acid), followed by ethanol extract of procedure C. However, both ethanol extracts had low solubility in oil and could not protect it. EAc and DE extracts, containing mainly apigenin and epirosmanol ethyl ether, presented lower radical scavenging activity but were very effective against autoxidation of cottonseed oil (a concentration of 200 ppm was adequate to stabilize it). PE extract protected the oil effectively at concentration of 350 ppm, while being the least active against DPPH.Industrial relevanceThis study examines Origanum dictamnus as a potential antioxidant additive for edible oils and fats. Three different extraction procedures of the raw material with non-toxic organic solvents were used to recover the sum of the extractable compounds and specific fractions respectively. The extraction procedures, accompanied with analytical techniques, led to the characterization of the antioxidant properties and the composition of the plant as well as the isolation of very efficient oil-soluble antioxidant fractions.