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中国精品科技期刊2020
贾建颖, 刘常金, 王浩宇, 李楠, 骆琦, 王富鑫. 响应面法优化香椿中γ-谷氨酰转肽酶的超声波辅助提取条件[J]. 华体会体育, 2016, (13): 226-229. DOI: 10.13386/j.issn1002-0306.2016.13.037
引用本文: 贾建颖, 刘常金, 王浩宇, 李楠, 骆琦, 王富鑫. 响应面法优化香椿中γ-谷氨酰转肽酶的超声波辅助提取条件[J]. 华体会体育, 2016, (13): 226-229. DOI: 10.13386/j.issn1002-0306.2016.13.037
JIA Jian- ying, LIU Chang-jin, WANG Hao-yu, LI Nan, LUO Qi, WANG Fu-xin. Optimization of ultrasonic- assisted extraction conditions ofγ-glutamyltranspeptidase from Toona sinensis by response surface methodology[J]. Science and Technology of Food Industry, 2016, (13): 226-229. DOI: 10.13386/j.issn1002-0306.2016.13.037
Citation: JIA Jian- ying, LIU Chang-jin, WANG Hao-yu, LI Nan, LUO Qi, WANG Fu-xin. Optimization of ultrasonic- assisted extraction conditions ofγ-glutamyltranspeptidase from Toona sinensis by response surface methodology[J]. Science and Technology of Food Industry, 2016, (13): 226-229. DOI: 10.13386/j.issn1002-0306.2016.13.037

响应面法优化香椿中γ-谷氨酰转肽酶的超声波辅助提取条件

Optimization of ultrasonic- assisted extraction conditions ofγ-glutamyltranspeptidase from Toona sinensis by response surface methodology

  • 摘要: 采用响应面分析方法对香椿中的γ-谷氨酰转肽酶(GGT)超声波辅助提取的工艺进行优化。以单因素实验为基础,以中心组合实验设计为原理,采用三因素三水平的响应面分析方法,将GGT的提取量作为响应值来进行回归分析。得到超声辅助提取GGT的最佳条件:提取功率260 W、提取时间28 min、缓冲液体积240 m L(样品质量10.00 g)。在上述提取条件下,提取液中GGT的含量达到7.188 U/g,与模型预测值基本相符,说明该优化方法合理可行。 

     

    Abstract: In order to optimize the ultrasonic- assisted extraction of γ- glutamyltranspeptidase( GGT) from Toona sinensis,single factor investigations were initially carried out,followed by construction of a three- factor,three- level Box- Benhnken experimental design,quadratic regression fitting for GGT activity as a function of three extraction conditions and response surface analysis.The optimal conditions for the ultrasonic- assisted extraction of GGT were volume of buffer solution of 240 m L( 10.00 g),ultrasonic power of 260 W,and ultrasonic time of 28 min. Under the above conditions,the experimental value of GGT activity was 7.188 U / g,which was in basic agreement with the model predicted value.

     

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