食品研究与开发
食品研究與開髮
식품연구여개발
FOOD RESEARCH AND CEVELOPMENT
2014年
13期
33-37
,共5页
玉米黄色素%响应面分析%蛋白酶%水解%提取%工艺参数
玉米黃色素%響應麵分析%蛋白酶%水解%提取%工藝參數
옥미황색소%향응면분석%단백매%수해%제취%공예삼수
yellow pigment%response surface methodology%protease%hydrolysis%extraction%process parameters
在单因素试验的基础上，应用响应面分析法对主要因素进行优化，建立起酶解辅助提取玉米黄色素二次多项式回归模型。结果表明：模型合理可靠，在温度38℃、pH 7.0、水解时间8 h、底物浓度4.48%、酶浓度2.52%的优化酶解条件下，玉米黄色素提取率可达81.053%，比传统溶剂浸提法提高了5倍。
在單因素試驗的基礎上，應用響應麵分析法對主要因素進行優化，建立起酶解輔助提取玉米黃色素二次多項式迴歸模型。結果錶明：模型閤理可靠，在溫度38℃、pH 7.0、水解時間8 h、底物濃度4.48%、酶濃度2.52%的優化酶解條件下，玉米黃色素提取率可達81.053%，比傳統溶劑浸提法提高瞭5倍。
재단인소시험적기출상，응용향응면분석법대주요인소진행우화，건립기매해보조제취옥미황색소이차다항식회귀모형。결과표명：모형합리가고，재온도38℃、pH 7.0、수해시간8 h、저물농도4.48%、매농도2.52%적우화매해조건하，옥미황색소제취솔가체81.053%，비전통용제침제법제고료5배。
Based on the single factor experiments,response surface methodology (RSM) was used to optimize the critical factors,and the regression equation was also established. The results showed that the regression equation is reliable to analyze and predict the extracting process. The optimal extracting conditions are as follows:temperature 38℃,pH 7.0, hydrolysis time 8 h,substrate concentration 4.48%,enzyme concentration 2.52%. Under such conditions,the yield of yellow pigment is 81.053%,which is five times than classical method.
