摘要
本实验以猪、羊等动物软骨为原料,采用醋酸杆菌和两种蛋白酶消化,以硫酸软骨素得率和纯度为指标,通过多次实验,获得的最佳提取工艺条件为醋酸杆菌浓度6g/100mL,发酵温度35℃;碱性蛋白酶浓度1.5%,酶解时间4 h;木瓜蛋白酶浓度1.5%,酶解时间4 h。在此条件下硫酸软骨素提取率为7.65%,纯度为92.77%。
The articles introduced a method of extraction chondroitin sulfate from bones of animals.With the extraction rate of chondroitin sulfate as the evaluation index,the extraction condition for chondroitin sulfate was optimized by single factor test.Under the conditions of1.5%alkali protease concentration,enzymolysis for4h,1.5%of papainprotease,enzymolysis for4h.Under the best extraction conditions,the white powder of CS can be obtained with the average yield rate of7.65%,the purity of92.77%.
作者
邹德生
谷昊
Zou Desheng;Gu Hao(Department of Chemistry, Anshan Normal University, Anshan 114005, China)
出处
《现代食品》
2018年第20期63-66,共4页
Modern Food
关键词
硫酸软骨素
酶解法
醋酸杆菌
提取工艺
Chondroitin Sulfate
Enzymolysis
Bacillus aceticus
Extraction
