| 响应面法优化无核白葡萄多酚氧化酶的提取工艺 |
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| 引用本文： | 李晓丽,王成,朱宁,吉志伟,陈计峦,刘峰娟.响应面法优化无核白葡萄多酚氧化酶的提取工艺[J].食品工业科技,2018,39(4):106-110. |
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| 作者姓名： | 李晓丽 王成 朱宁 吉志伟 陈计峦 刘峰娟 |
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| 作者单位： | 1. 石河子大学食品学院, 新疆石河子 832000;2. 新疆农业科学院农业质量标准与检测技术研究所, 新疆乌鲁木齐 830091;3. 农业部农产品质量安全风险评估实验室(乌鲁木齐), 新疆乌鲁木齐 830091;4. 新疆农产品质量安全实验室, 新疆乌鲁木齐 830091;5. 新疆农业大学食品科学与药学学院, 新疆乌鲁木齐 830052 |
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| 基金项目： | 国家农产品质量安全风险评估重大专项(GJFP2017003)新疆维吾尔自治区"百名青年博士引进计划"项目。国家自然科学基金项目(31660466)新疆农业科学院青年基金项目(xjnkq-2016015) |
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| 摘 要： | 为了优化无核白葡萄多酚氧化酶的提取工艺。采用丙酮提取法、超声波辅助浸提法和缓冲溶液浸提法分别提取无核白葡萄多酚氧化酶,在单因素实验料液比、提取时间和缓冲液pH的基础上,利用响应面法优化无核白葡萄多酚氧化酶提取条件。结果表明,多酚氧化酶提取的最佳工艺为料液比1:1.8 (g/mL),浸提时间2.9 h,缓冲液pH5.8,无核白葡萄多酚氧化酶比活力为(378.12±1.3) U/mg,与模型预测值非常接近,拟合性好。采用响应面法分析,能较为准确的预测实验结果,以期为无核白葡萄多酚氧化酶纯化、性质、结构研究提供基础。
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| 关 键 词： | 无核白葡萄 多酚氧化酶 提取工艺 |
| 收稿时间： | 2017-07-28 |
Optimization of extraction conditions of polyphenol oxidase from seedless white grape by response surface methodology |
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| LI Xiao-li,WANG Cheng,ZHU Ning,JI Zhi-wei,CHEN Ji-luan,LIU Feng-juan.Optimization of extraction conditions of polyphenol oxidase from seedless white grape by response surface methodology[J].Science and Technology of Food Industry,2018,39(4):106-110. |
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| Authors: | LI Xiao-li WANG Cheng ZHU Ning JI Zhi-wei CHEN Ji-luan LIU Feng-juan |
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| Affiliation: | 1. Food College, Shihezi University, Shihezi 832000, China;2. Institute of Quality Standards & Testing Technology for Agro-Products, Xinjiang Academy of Agricultural Sciences, Urumqi 830091, China;3. Laboratory of Quality and Safety Risk Assessment for Agro-Products(Urumqi), Urumqi 830091, China;4. Key Laboratory of Agro-Products Quality and Safety of Xinjiang, Urumqi 830091, China;5. Institute of Food Science and Medicine, Xinjiang Agricultural University, Urumqi 830052, China |
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| Abstract: | In order to optimization of extraction process of polyphenol oxidase from seedless white Grape,this study extracted polyphenol oxidase from seedless grape with acetone extraction,ultrasonic assisted extraction and buffer solution extraction. On the basis of the liquid ratio,extraction time and buffer pH,the extraction conditions of the polyphenol oxidase were optimized by using the response surface method. The results showed that the optimum extraction conditions of polyphenol oxidase as follows:the liquid ratio was 1:1.8 (g/mL),the extraction time was 2.9 h,the buffer pH was 5.8,the specific activity of polyphenol oxidase was(378.12±1.3) U/mg,which was similar to the predicted value. Response surface analysis could predict the test results more accurately in order to provide the basis for the purification,characterization and structure study of the polyphenol oxidase for the seedless white grapes. |
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