广州化工
廣州化工
엄주화공
Guangzhou Chemical Industry
2015年
18期
39-40,62
,共3页
蛋白质%凯氏定氮法%碱提法
蛋白質%凱氏定氮法%堿提法
단백질%개씨정담법%감제법
protein%Kjeldahl method%alkaline extraction
利用单一碱法提取了蔬菜中的蛋白质,通过单因素试验研究各因素(料液比、 pH值、提取温度、提取时间)对蔬菜中蛋白质提取率的影响,获得单一碱法提取蔬菜中蛋白质的最佳工艺参数。菠菜中提取蛋白质的最佳工艺参数为：料液比1∶6(g/mL), pH值为9,提取温度40℃,提取时间40 min。卷心菜的最佳工艺参数为：料液比1∶6(g/mL), pH值为8,提取温度,50℃,提取时间50 min。并用凯氏定氮法分别测定提取液中的蛋白质含量,在本实验中蔬菜中的蛋白质提取率可达到80%以上。
利用單一堿法提取瞭蔬菜中的蛋白質,通過單因素試驗研究各因素(料液比、 pH值、提取溫度、提取時間)對蔬菜中蛋白質提取率的影響,穫得單一堿法提取蔬菜中蛋白質的最佳工藝參數。菠菜中提取蛋白質的最佳工藝參數為：料液比1∶6(g/mL), pH值為9,提取溫度40℃,提取時間40 min。捲心菜的最佳工藝參數為：料液比1∶6(g/mL), pH值為8,提取溫度,50℃,提取時間50 min。併用凱氏定氮法分彆測定提取液中的蛋白質含量,在本實驗中蔬菜中的蛋白質提取率可達到80%以上。
이용단일감법제취료소채중적단백질,통과단인소시험연구각인소(료액비、 pH치、제취온도、제취시간)대소채중단백질제취솔적영향,획득단일감법제취소채중단백질적최가공예삼수。파채중제취단백질적최가공예삼수위：료액비1∶6(g/mL), pH치위9,제취온도40℃,제취시간40 min。권심채적최가공예삼수위：료액비1∶6(g/mL), pH치위8,제취온도,50℃,제취시간50 min。병용개씨정담법분별측정제취액중적단백질함량,재본실험중소채중적단백질제취솔가체도80%이상。
Extraction of protein from vegetable by a single alkali was researched. The various effect factors ( ratio of material to liquid, pH, extraction temperature, extraction time) on the extraction rate of protein in vegetables were studied. Meanwhile, the optimum extraction of spinach were material-liquid ratio of 1∶6 (g/mL), the pH value of 9, extraction temperature of 40 ℃, extraction time of 40 min. The optimum extraction of cabbage were material-liquid ratio of 1∶6 (g/mL), the pH value of 8, the extraction temperature of 50 ℃, extraction time of 50 min. The determination of protein content in extracting solution was used by Kjeldahl method, the extraction rate of protein from vegetables could be 80%.
