海灵菇酪氨酸酶超声波辅助萃取工艺研究

摘要

以海灵菇为原料提取酪氨酸酶,通过单因素试验,探讨超声时间、超声功率和超声温度对酪氨酸酶提取率的影响,根据Box-Behnken设计原理和单因素试验结果,使用辅助软件Design-Expert8.0.6,进行随机试验.结果表明,最佳提取工艺为:超声功率90 W,超声时间30 min,超声温度40℃,在该条件下进行3次平行试验,酪氨酸酶的提取率为1.70 %,与模型预测值基本符合.该模型可较好地预测海灵菇酪氨酸酶的提取量,响应面法优化超声波萃取工艺的参数具有一定的可行性.%With the sea mushroom as raw material for the extraction of tyrosinase, through single factor experiment, the effect of the ultrasound duration, ultrasound power and the ultrasound temperature on the extraction rate of tyrosinase was explored.According to the principle of Box-Behnken design and single factor test results, the random test was carried on by using the software Design-Expert 8.0.6.The results showed that the optimum extraction process was as follow:90 W for ultrasonic power,30 min for ultrasonic time,and 40℃for ultrasonic temperature,on which 3 parallel tests could be carried.In the end, the conclusion was that the extraction rate of tyrosinase was 1.70 %,which was consistent with the model predicted values.The model could well predict the extraction amount of sea mushroom tyrosinase,and the response surface method was feasible to optimize the parameters of ultrasonic extraction technology.