摘要
为探索超声波处理对左旋肉碱提取效果的影响,找出最佳的处理技术参数,以牛肝脏为原料,用超声波辅助酸提法提取左旋肉碱,在超声功率、超声时间和料液比3个单因素试验的基础上,采用二次回归通用旋转组合试验设计对左旋肉碱超声波辅助提取工艺进行优化。结果表明,试验中所选参试因子对左旋肉碱提取得率的影响大小顺序为超声波功率、料液比、超声时间。最优工艺条件为:原料用量为100g,在超声功率437W,超声时间15min,料液比1∶5g/mL时,左旋肉碱提取得率达38.37mg/kg。该研究表明超声波技术在左旋肉碱提取工艺中具有较高的应用价值和指导作用。
The effects of ultrasonication on L-carnitine extraction were studied, and the technological parameters were optimized. Bovine livers were treated by perchloric acid method assisted with ultrasonic to extract L-carnitine. Based on the single factor tests for ultrasonic power, ultrasonic time and solid-liquid ratio, a three-variable quadratic general rotary unitized experimental design was applied to optimize the parameters for ultrasonic extraction of L-carnitine. The results indicated that the influencing factors were ultrasonic power, solid-liquid ratio and ultrasonic time in order. The optimum extraction parameters are as follows： ultrasonic power 437 W, ultrasonic time 15 min and solid-liquid ratio 1：5 g/mL. Under these conditions, the L-carnitine yield was 38.37 mg/kg. The study show that ultrasonic technology in the extraction process is applicable for L-carnitine oreoaration.
出处
《农业工程学报》
EI
CAS
CSCD
北大核心
2012年第21期280-286,共7页
Transactions of the Chinese Society of Agricultural Engineering
基金
国家现代农业(肉牛牦牛)产业技术体系资助(CARS-38)
关键词
超声波
提取
优化
牛肝脏
左旋肉碱
ultrasonic waves, extraction, optimization, bovine liver, L-camitine
