蓖麻饼粕提取氨基酸及酸水解法优化初探

Investigation on amino acid extraction of the castor bean meal and the optimization of the acid hydrolysis method

摘要: 以蓖麻饼粕为原料,采用酸水解法降解其中的蛋白质提取氨基酸并对氨基酸的组分进行了比较和分析。探讨了硫酸浓度、回流时间、料液比、提取方式对氨基酸提取率的影响。结果表明:氨基酸提取的最佳工艺条件为硫酸浓度为4mol/L,回流时间为6h,料液比为1∶6,提取方式为抽滤,氨基酸的提取率为55.692%,其中谷氨酸含量最高为18.5%。

Abstract: This paper studied the extraction of amino acids by acid hydrolysis method and composition analysis from castor bean meal. The influence factors, concentration of sulfuric acid, reflux time, solid to liquid ratio and estraction methods, which could affect the extracting amino acids were investigated. The experimental results showed that, the optimum technological conditions of extracted amino acid was that concentration of sulfuric acid was 4mol /L, solid to liquid ratio was 1 ∶6, reflux times was 6h and the extraction method was filtration. Under this condition, the amino acid extraction rate was 55.692%, the highest content of glutamate was 18.5%.