海参酒中海参多肽的提取工艺研究

目的对酶法提取海参酒中海参多肽的工艺条件进行研究。方法采用正交试验法,以多肽得率为指标,分别对A.S1398精制中性蛋白酶提取海参多肽工艺中加水量、加酶量、温度、时间进行优化,并对海参多肽酒进行了初步调配。结果结合实际生产,确定海参多肽酶法提取最佳工艺条件为:5倍量,加酶量1.5%,温度55℃,时间3h。结论在此条件下,海参多肽得率为14.7%,其中多肽的含量可达到83.8%,其中海参多肽含量为0.5%的海参酒品质最好。

Study on the Extraction of Sea Cucumber Polypeptide from Sea Cucumber Wine

Objective Study the procedure condition of extracting polypeptide from sea cucumber wine. Method Through orthogoual test, we study the water dosage, enzyme dosage, temperature and reaction time by considering the yield of polypeptide to be a indicator, which are all important to refining sea cucumber polypeptide with A. S1398 neutral protease, furthermore, preliminary modulation of the sea cucumber polypeptide wine. Result Considering actual production, the optimum conditions are 5 times water, 1.5% of the enzyme dosage, 55℃, 3 hours. Conclusion Under this condition, yield of sea cucumber polypeptide is 14.7% within 83.8% polypeptide, and the sea cucumber polypeptide wine with 0.5% sea cucumber polypeptide has the best quality.