食品工业科技2018，Vol.39Issue(4)：106-110,5.DOI:10.13386/j.issn1002-0306.2018.04.021
响应面法优化无核白葡萄多酚氧化酶的提取工艺
Optimization of extraction conditions of polyphenol oxidase from seedless white grape by response surface methodology
摘要
Abstract
In order to optimization of extraction process of polyphenol oxidase from seedless white Grape,this study extracted polyphenol oxidase from seedless grape with acetone extraction,ultrasonic assisted extraction and buffer solution extraction.On the basis of the liquid ratio,extraction time and buffer pH,the extraction conditions of the polyphenol oxidase were optimized by using the response surface method.The results showed that the optimum extraction conditions of polyphenol oxidase as follows:the liquid ratio was 1∶ 1.8 (g/mL),the extraction time was 2.9 h,the buffer pH was 5.8,the specific activity of polyphenol oxidase was(378.12 ± 1.3) U/mg,which was similar to the predicted value.Response surface analysis could predict the test results more accurately in order to provide the basis for the purification,characterization and structure study of the polyphenol oxidase for the seedless white grapes.关键词
无核白葡萄/多酚氧化酶/提取工艺Key words
seedless white grapes/polyphenol oxidase/extraction process分类
轻工纺织引用本文复制引用
李晓丽,王成,朱宁,吉志伟,陈计峦,刘峰娟..响应面法优化无核白葡萄多酚氧化酶的提取工艺[J].食品工业科技,2018,39(4):106-110,5.基金项目
国家自然科学基金项目(31660466) （31660466）
国家农产品质量安全风险评估重大专项(GJFP2017003) （GJFP2017003）
新疆农业科学院青年基金项目(xjnkq-2016015) （xjnkq-2016015）
新疆维吾尔自治区“百名青年博士引进计划”项目. （）
