摘要
为了充分提取明绿豆中的超氧化物歧化酶(superoxide dismutase,SOD),选用Plackett-Burman试验设计对影响磷酸盐缓冲液提取明绿豆SOD比活力的7个因素进行评价,筛选出具有显著效应的3个因素液固比、磷酸盐缓冲液p H值和超声水浴温度。在此基础上,采用响应面分析法优化出主要影响因素的最佳参数水平。结果表明:采用液固比22∶1(m L/g)、磷酸盐缓冲液p H 7、超声功率140 W、超声时间20 min、超声水浴温度44℃、水浴浸提时间1.5 h、水浴浸提温度60℃的组合,明绿豆SOD的实际比活力为856.95 U/mg。与传统SOD源相比,明绿豆SOD含量处于较高水平,可成为一种新的植物SOD源。
An optimized ultrasonic-assisted procedure was proposed for the exhaustive extraction of superoxide dismutase(SOD) from 'Ming' mung bean, a famous cultivar in Mingguang, Anhui province. Seven operating parameters were screened for their effects on the specific activity of SOD using Plackett-Burman design, and solvent-to-solid ratio, phosphate buffer p H and ultrasonic-waterbath temperature were identified as the most significant variables. Subsequently, the levels of the three variables were optimized by response surface methodology. The optimal extraction conditions for SOD were determined as phosphate buffer at p H 7 as the extraction solvent with a solvent-to-solid ratio of 22:1(m L/g), waterbath extraction at 44 ℃ with an ultrasonic power of 140 W for 20 min and subsequently at 60 ℃ for additional 1.5 h without ultrasonication. Under these conditions, the specific activity of SOD was 856.95 U/mg. 'Ming' mung bean as a new source of SOD contained more abundant SOD when compared with the traditional sources.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2015年第2期69-74,共6页
Food Science
基金
合肥农产品加工研究院资助院企合作项目(2012HAPP002)
