库尔勒香梨蛋白质提取工艺优化研究

Study on the optimum extraction technology of protein from korla pear

中文关键词:  库尔勒香梨  蛋白质  提取工艺  含量测定

英文关键词:korla fragrant pear  protein  extraction process  content determination

中文摘要:

      目的 对库尔勒香梨蛋白质的提取工艺优化和含量测定方法进行研究。方法 通过正交实验设计来选择香梨水溶性成分蛋白质的优选水提工艺; 以牛血清蛋白为对照品, 使用紫外-分光光度法测定其含量, 并进行了方法学研究。结果 水提的优选提取工艺: 超声时间为40 min, 超声温度为45 °C, 料液比为1:35(g/mL), 超声功率为100 W。库尔勒香梨蛋白质在0.04~0.2 mg/mL范围内呈良好线性关系, 回归方程为Y=1.193X+0.036, r2=0.9995, 测得蛋白质其平均含量为16.7%, 相对标准偏差为2.25%; 并测得蛋白质总含量为1.78%。 结论 提取方法方便、合理, 满足蛋白质的分析方法要求; 可见紫外-分光光度法简便易行, 精密度、稳定性、重复性均良好。

英文摘要:

      Objective To study the extraction process optimization and content determination methods. Methods The optimum water extraction technology of water-soluble protein in Xiangli pear was selected by orthogonal experiment design; The bovine serum protein was used as reference substance, and its content was determined by UV spectrophotometry. Results The optimal extraction process of water extraction: ultrasonic time was 1 h, ultrasonic temperature was 45 °C, generating power was 100 W, and the ratio of material to liquid was 1:35 (g/mL); The korla fragrant pear protein in 0.04-0.2 mg/mL had good linear relationship within the scope, the regression equation for the Y=1.193X+ 0.036, r=0.9995; The average content measured was 16.7%, relative standard deviation was 2.25%; And the total protein content was 1.78%. Conclusions The extraction method is convenient and reasonable, meeting the requirements of protein analysis; UV-spectrophotometry is simple and easy to use, with good precision, stability and reproducibility.