摘要
以坛紫菜为原料,采用反复冻融法、溶胀法和超声波法提取藻红蛋白,并将经该3种提取方法所得藻红蛋白的含量和纯度进行比对。结果表明:反复冻融法以冻融3h、反复冻融6次的藻红蛋白纯度最高,但所需时间周期较长;超声波破碎法以超声波功率300W破碎10min提取的藻红蛋白含量最多;而溶胀法以溶胀4h效果最好,所得藻红蛋白的纯度及含量与所需时间介于前两者之间。因此,坛紫菜R-藻红蛋白的提取可结合产品质量指标要求确定最佳工艺技术参数。
R- phycoerythrin from Porphyra haitanensis was extracted by repeated freezing-thawing, sonic and H20 expansion. The best conditions for each method were studied. The result shows that 3 h for freezing time and six cycles in repeated freezing-thawing method reached highest purity, Sonic by 300 W in 10 min made max content, H20 expansion in 4 h is best. Therefore, the most suitable extraction method for R- phycoerythrin could be confirmed by different demands for the production.
出处
《食品科技》
CAS
北大核心
2008年第11期190-193,共4页
Food Science and Technology
关键词
R-藻红蛋白
提取
反复冻融
溶胀
超声波
R- phycoerythrin
extracting
repeated freezing-thawing
expansion
sonic
