文档介绍：现代食品科技 Modern Food Science and Technology 2012, ,
超声波辅助提取甘薯叶中 SOD 的工艺研究
潘明,王世宽,谢仁有,洪玉程
(四川理工学院生物工程学院,四川自贡 643000)
摘要:本文运用超声波细胞破碎仪,对浆液进行超声波处理,并采用 Design-Expert 软件的中心组合设计方法设计响应面试验,
建立了数学模型,通过进行验证实验,得到了最优的提取工艺条件为液固比为 28:1、超声时间 6 s、次数 40 次、时间间隔 2 s。在此
条件下,SOD 的活性为 U/g 鲜重,与模型预测值的比较误差为 %。
关键词:甘薯叶;SOD;超声波;响应面
文章篇号:1673-9078(2012)11-1512-1515
Ultrasonic Extraction of SOD from Sweet Potato Leaves
PAN Ming, WANG Shi-kuan, XIE Ren-you, HONG Yu-cheng
(Biology Department, Sichuan University of Science & Engineering, Zigong, Sichuan, 643000)
Abstract: The slurry was treated by ultrasonic cell disrupter, and the experiment was verified. Response surface design was generated by
the Design-Expert software according to the posite design principle and a mathematical model was set up. The optimal extraction
conditions were found as liquid-to-solid ratio of 28:1 and ultrasonic time of 6s and 40 times and time interval of 2s. Under these conditions, the
yield of SOD was U/g, pared with the model prediction, the error was %.
Key words: sweet potato leaves; SOD; ultrasonic; Response surface methodology
超声波技术在提取天然产物过程中的几大理论依腐败变质的现象[8]。
据是:空化效应、热效应、机械作用。(1)空化效应是甘薯叶部分品种叶片干物质中蛋白质含量可高达
由于超声波在介质中传播引起的,它可以产生极大的 30%以上,富含多种营养物质,在日本、美国等国家
压力,使生物细胞壁及其整个生物体都瞬间破裂;(2) 被誉为“长寿菜,蔬菜皇后[9~10],具有很高的开发利
热效应是因为超声波的强度引起组织内部的温度瞬间用价值。本文以甘薯叶为