摘要
以啤酒废酵母为原料,通过单因素试验从料水比、提取时间、提取温度和醋酸添加量等四个因素中确定了三个主要因素,并根据Box-Benhnken的中心组合实验设计原则,应用响应面法对谷胱甘肽(GSH)提取工艺参数进行了分析,得到了谷胱甘肽提取的最佳工艺条件:在料水比1:4,温度43.6℃的条件下,添加3.5%的醋酸,提取5.5h。此条件下谷胱甘肽的提取得率可达到29%以上。
With beer yeast waster as the raw material, the important effect factors such as among ratio of material to water, time, temperature and dosage of acetic acid were confirmed by the single factor tests pdrnarily, then according to the Box-Benhnken center combined experimental design principles, the 3 most important effect factors were analyzed with RSM. The optimum conditions were obtained as follows： ratio of material and water 1：4, temperature 43.6 ℃, dosage of acetic acid 3.5%, and time 5.5 h. Under these conditions, the content of GSH red reach over 29%.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2008年第5期173-176,共4页
Food Science
关键词
啤酒废酵母
谷胱甘肽
提取
响应面
beer yeast waste： glutathione（GSH）
extraction
response surface methodlogy（RSM）
