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目的:优选卜芥凝集素的超声提取工艺。方法:以比活力为指标,通过与传统浸提法比较研究超声波法、各缓冲体系的优劣,采用单因素试验研究超声功率、超声时间、料液比及硫酸铵饱和度对卜芥凝集素提取效果的影响;在此基础上利用L_9(3~4)正交法优选出最佳提取工艺。结果:确定了提取方法为超声处理,提取溶剂为PBS;最佳提取工艺为:超声功率240 W,超声时间10 min,料液比1∶8(g/m L),硫酸铵饱和度为90%,其中料液比对提取效果影响显著(P<0.05)。结论:优化后的提取工艺经济、简单、稳定、可行。
Objective: To optimize the ultrasonic extraction of fructus mustard. Methods: The specific activity was used as an index to compare the advantages and disadvantages of ultrasonic system and various buffer systems by traditional extraction method. The effect of ultrasonic power, ultrasonic time, solid-to-liquid ratio and ammonium sulfate on single- Extraction effect; On this basis, using L_9 (3 ~ 4) orthogonal method to select the best extraction process. Results: The extraction method was determined by ultrasonic treatment and the extraction solvent was PBS. The optimum extraction conditions were: ultrasonic power 240 W, ultrasonic time 10 min, solid-liquid ratio 1: 8 (g / m L), ammonium sulfate saturation 90 %, Of which the ratio of material to liquid had a significant effect on the extraction (P <0.05). Conclusion: The optimized extraction process is economical, simple, stable and feasible.