超声波法提取猪血液中血红蛋白的研究.PDF

92 2009, Vol. 30, No. 04 食品科学 ※工艺技术 1 2 1, 周 玲 ，阚建全 ，汪学荣 * (1.西南大学荣昌校区动物科学系，重庆 402460 ；2.西南大学食品科学学院，重庆 400716) ：本实验研究了超声波处理过程中水与红细胞体积比、超声功率、超声时间与间歇时间比以及工作时间 等四个因素对血红蛋白提取率的影响，首先通过单因素试验初步确定各因素的范围，然后通过正交试验得出其最 佳提取工艺参数。结果表明：水与红细胞体积比为4:1 ，超声功率为100W，超声时间与间歇时间比为1:1，工 作时间为20min ，血红蛋白提取率可达97.65% 。 猪血；血红蛋白；超声波；提取 Study on Ultrasonic Extraction of Hemoglobin from Pig Red Blood Cells 1 2 1, ZHOU Ling ，KAN Jian-quan ，WANG Xue-rong * (1. Department of Animal Science, Rongchang School District, Southwest University, Chongqing 402460, China； 2. College of Food Science, Southwest University, Chongqing 400716, China) Abstract ：Sodium citrate was added into fresh pig blood to prepare anticoagulant blood, and then the anticoagulant blood was centrifugated to obtain red blood cells. After washing with normal saline 3 times, the red blood cells were used to extract hemoglobin by means of ultrasonic. Effects of ratio (V/V) of water to red blood cell, ultrasonic power, ratio of ultrasonic time to quiescent interval, and operation time on the extraction rate of hemoglobin were investigated. Through single factor test, their scopes were initially determined, and then the extraction technology parameters were optimized through orthogonal test. The results showed that when the ratio (V/V) of water to red blood cell is 4:1, the ultrasonic power is 100 W, the ratio of ultrasonic time to quiescent interval is 1:1, and the operation time is 20 min, the extraction rate of hemoglobin is 97.65%. Key words ：pig blood ；hemoglobin ；ultrasonic wave ；extraction 中图分类号：TS251 文献标识码：A 文章编号