响应面法优化超声辅助提取茶渣蛋白质的工艺条件

摘要

以茶渣为原料,采用超声波技术辅助提取茶渣蛋白质,考察了超声功率、超声频率、超声温度、超声时间、碱液浓度、料液比对茶渣蛋白质提取率的影响,并以响应曲面法优化工艺条件；比较分析了超声辅助碱提和热水浴碱提茶渣蛋白质提取率的差异.结果表明,超声波辅助提取茶渣蛋白质最佳提取工艺条件为:超声功率300 W、超声频率为26 Hz、超声温度54℃、超声时间61 min、碱液浓度0.35 mol/L、料液质量比比1 g∶27 mL,在此条件下,茶渣蛋白质一次提取率为86.50％,超声碱提相对于热水浴碱提,一次提取率提高了37.2％.%Ultrasound-assisted extraction of protein from tea residue was investigated in this manuscript. Effect of ultrasonic power, ultrasonic frequency, ultrasonic temperature, ultrasonic time, alkali concentration and material-liquid ratio on extraction yield of protein was investigated by single-factor experiment. Based on the results, the response surface methodology was used to optimize the extraction parameters and the optimum conditions listed as follows: e ultrasonic power 300 W, frequency 26 kHz, temperature 54 ℃, time 61 min, alkali concentration 0. 35 mol/L and material-liquid ratio 1g:27mL. Under these conditions, the protein extraction rate achieved at 86. 5 %, increased by 37. 2 % when compared with that of hot water alkali extraction.