摘要
为研究水解鸡蛋壳膜制备唾液酸的工艺,在单因素试验的基础上,采用二次回归正交旋转组合设计,以水解温度、水解时间、pH值、料液比为考察因素,优选了水解鸡蛋壳膜制备唾液酸的最佳工艺。结果表明:各因素对提取率的影响由大到小依次为:水解温度、水解时间、pH值、料液比。最佳工艺条件为:水解温度为83℃,水解时间为2.1h,pH值为1.4,料液比为101mL/g。在该工艺条件下,唾液酸的得率为85%,工艺稳定,提取率较高,实验验证结果与模型预测值相符合。
On the basis of single factor test, the orthogonal rotary test was employed to optimize the process of sialie acid isolation from hen eggshell membrane. Four factors： temperature, time, pH value and liquid-to-material ratio, were investigated in order to achieve best experiment results. The order of the importance of the factors was temperature, time, pH value and liquid-to-material ratio. The optimal values of the factors were： temperature of 83℃, time of 2.1 h, pH value 1.4 and liquid- to-material ratio of 101 mL/g. Under this condition the yield of sialic acid was 85%. This procedure is steady and efficient. The experiment results were consistent with the model prediction.
出处
《吉林大学学报（工学版）》
EI
CAS
CSCD
北大核心
2012年第4期1071-1076,共6页
Journal of Jilin University:Engineering and Technology Edition
基金
吉林省科技厅农业重点基金项目(20050202-3)
关键词
食品加工技术
鸡蛋壳膜
唾液酸
提取
food processing technology
hen eggshell membrane
sialic acid
extraction
