于瑞,卢艳敏,檀琮萍,梁艳,崔波

• 1:齐鲁工业大学食品科学与工程学院

摘要(Abstract)：

采用由十六烷基三甲基溴化铵(CTAB)-正庚烷-正辛醇和氯化钾缓冲溶液组成的反胶束体系从大蒜粉中提取蒜氨酸,考察了CTAB浓度、萃取时间、KCl浓度、温度、缓冲溶液pH值、蒜粉加入量对蒜氨酸前萃提取率的影响,并在单因素基础上,通过正交实验确定前萃最佳工艺条件:CTAB浓度0.07mol/L,缓冲溶液pH 7.0,KCl浓度0.3mol/L,萃取时间30min,加入蒜粉含量0.5g/30mL,温度40℃,在此最佳工艺条件下,蒜氨酸前萃提取率达到1.62%。

关键词(KeyWords)： 反胶束;蒜氨酸;前萃;正交实验;优化

Abstract:

Keywords:

基金项目(Foundation): 山东省高等学校科技计划项目(J11LC12)

作者(Author): 于瑞,卢艳敏,檀琮萍,梁艳,崔波

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