库尔勒香梨蛋白质提取工艺优化研究

目的对库尔勒香梨蛋白质的提取工艺优化和含量测定方法进行研究。方法通过正交实验设计来选择香梨水溶性成分蛋白质的优选水提工艺;以牛血清蛋白为对照品,使用紫外-分光光度法测定其含量,并进行了方法学研究。结果水提的优选提取工艺:超声时间为40 min,超声温度为45°C,料液比为1:35(g/mL),超声功率为100 W。库尔勒香梨蛋白质在0.04～0.2 mg/mL范围内呈良好线性关系,回归方程为Y=1.193X+0.036, r~2=0.9995,测得蛋白质其平均含量为16.7%,相对标准偏差为2.25%;并测得蛋白质总含量为1.78%。结论提取方法方便、合理,满足蛋白质的分析方法要求;可见紫外-分光光度法简便易行,精密度、稳定性、重复性均良好。

Study on the optimum extraction technology of protein from korla pear

Objective To study the extraction process optimization and content determination methods. Methods The optimum water extraction technology of water-soluble protein in Xiangli pear was selected by orthogonal experiment design; The bovine serum protein was used as reference substance, and its content was determined by UV spectrophotometry. Results The optimal extraction process of water extraction: ultrasonic time was 1 h, ultrasonic temperature was 45 °C, generating power was 100 W, and the ratio of material to liquid was 1:35 (g/mL); The korla fragrant pear protein in 0.04-0.2 mg/mL had good linear relationship within the scope, the regression equation for the Y=1.193X+ 0.036, r=0.9995; The average content measured was 16.7%, relative standard deviation was 2.25%; And the total protein content was 1.78%. Conclusions The extraction method is convenient and reasonable, meeting the requirements of protein analysis; UV-spectrophotometry is simple and easy to use, with good precision, stability and reproducibility.