• EI
  • Scopus
  • 食品科学与工程领域高质量科技期刊分级目录第一方阵T1
  • DOAJ
  • EBSCO
  • 北大核心期刊
  • 中国核心学术期刊RCCSE
  • JST China
  • FSTA
  • 中国精品科技期刊
  • 中国农业核心期刊
  • CA
  • WJCI
  • 中国科技核心期刊CSTPCD
  • 中国生物医学SinoMed
中国精品科技期刊2020
温慧芳, 赵利, 陈丽丽, 袁美兰, 白春清. 碱法提取鮰鱼皮胶原蛋白工艺优化的研究[J]. 食品工业科技, 2015, (19): 233-236. DOI: 10.13386/j.issn1002-0306.2015.19.040
引用本文: 温慧芳, 赵利, 陈丽丽, 袁美兰, 白春清. 碱法提取鮰鱼皮胶原蛋白工艺优化的研究[J]. 食品工业科技, 2015, (19): 233-236. DOI: 10.13386/j.issn1002-0306.2015.19.040
WEN Hui-fang, ZHAO Li, CHEN Li-li, YUAN Mei-lan, BAI Chun-qing. Study on process optimization of extracting collagen from Amiurus nebulosus skin by alkali way[J]. Science and Technology of Food Industry, 2015, (19): 233-236. DOI: 10.13386/j.issn1002-0306.2015.19.040
Citation: WEN Hui-fang, ZHAO Li, CHEN Li-li, YUAN Mei-lan, BAI Chun-qing. Study on process optimization of extracting collagen from Amiurus nebulosus skin by alkali way[J]. Science and Technology of Food Industry, 2015, (19): 233-236. DOI: 10.13386/j.issn1002-0306.2015.19.040

碱法提取鮰鱼皮胶原蛋白工艺优化的研究

Study on process optimization of extracting collagen from Amiurus nebulosus skin by alkali way

  • 摘要: 本文以鮰鱼皮为原料,考察了料液比、水解温度和水解时间对碱法提取胶原蛋白提取率的影响,并利用正交设计研究了各因素间对提取率的交互作用。结果表明,胶原蛋白的最佳提取工艺为料液比1∶10、添加1.6%的Ca(OH)2、70℃条件下提取9 h,胶原蛋白的提取率为79.67%;根据紫外光谱扫描以及高效液相色谱的分析结果显示,利用该法提取的胶原蛋白为典型的Ⅰ型胶原蛋白多肽。 

     

    Abstract: Process of extracting collagen from skin of Amiurus nebulosus and partial characteristics were investigated in this paper.The influences of material liquid ratio,temperature and time to extraction,associate with orthogonal design to optimize the optimum extracting process of collagen by alkali solvent. The optimum distribution of parameters for extracting were determined as follows: material liquid ratio 1 ∶ 10,1.6%( w / w)Ca( OH)2,temperature 70 ℃ and 9 hours,and the optimized distribution of parameters led to 79.67% of extraction efficiency.Collagen extracted from alkali solvent was identified as collagen type I polypeptide according to UV spectrum scan and high performance liquid chromatography( HPLC) figure.

     

/

返回文章
返回