[毕业论文]虾壳中类脂和蛋白质提取工艺研究.pdfVIP

毕业设计说明书（论文）中文摘要 本课题以龙虾壳为实验材料，采用单因素实验设计和正交实验设计相结合的 方法，考察丙酮溶剂与虾壳质量比对类脂提取率的影响；反应时间、反应温度、 氢氧化钠质量分数对蛋白质提取率的影响，优化提取工艺参数。结果表明，反应 温度、反应时间对蛋白质提取率有一定影响，氢氧化钠质量分数对蛋白质提取率 的影响不显著。考察因素对蛋白质提取率的影响由强到弱的顺序为反应温度反应 时间氢氧化钠质量分数。蛋白质提取最佳工艺参数为：反应时间为2.5h ，反应温 度为85℃，氢氧化钠质量分数为10%，此时蛋白质的回收率为72.35% 。 关键词 虾壳，蛋白质，类脂，提取工艺 毕业设计说明书（论文）外文摘要 Title Extraction Process of Lipid and Protein in the Shrimp Shell Abstract The topic took the shrimp shell as the experimental material, used the methods of the single factor experiment and the orthogonal experiment. Inspect the quality proportion of CH3COCH3 and shrimp shell, which influence the rate of lipid extraction. Inspect concentration of NaOH, reaction time, reaction temperature, which influence the rate of protein extraction, so as to optimize the process parameter of extraction. The research indicated that the reaction temperature influenced conspicuous, reaction time influenced conspicuous, concentration of NaOH influenced not conspicuous. Each inspection factor which influence the rate of protein extraction from strongly to weak order for reaction temperature reaction time concentration of NaOH. The best process parameter of protein extraction is : reaction time for 2.5h, reaction temperature for 85℃, concentration of NaOH for 10%. At this condition, the rate of retrieve of the protein reached 72.35%. Keywords shrimp shell, protein, lipid, extraction process 淮阴工学院毕业设计说明书（论文） 第 Ⅰ 页 共 Ⅰ 页 目 录 1 引言………………………………………………………………………………… 1 1.1 虾壳中蛋白质的营养价值和功用……………………………………………… 1 1.2 虾壳中类脂的营养价值和功用………………………………………………… 2 1.3 虾壳加工利用现状……………………………………………………………… 2 1.4 虾壳利用的发展趋势…………………………………………………………… 3 1.5 虾壳利用中存在问题与不足…………………………………………………… 3 1.6 课题研究内容与意义…………………………………………………………… 3 2 材料与方法………………………………………………………………………… 4 2.1 原料与设备……………………………………………………………………… 4