地木耳中蛋白质的提取工艺研究

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摘 要：本文以提取温度、pH值及时间为考察因素，通过单因素试验和正交试验考察其对地木耳中蛋白质提取效果的影响。结果表明，最佳蛋白质提取条件为提取温度50 ℃、提取时间2.0 h、pH=9，该条件下蛋白质的回收率为75.01%。

关键词：地木耳；蛋白质；提取工艺

Research on the Extraction Process of Protein from

Nostoc commune

HE Fang， WANG Qian， LI Yanping*

（College of Chemical and Biological Engineering， Yinchuan University of Energy， Yinchuan 750105， China）

Abstract： In this paper， the extraction temperature， pH value and time were used to investigate the effects of single factor test and orthogonal test on the protein extraction effect of Nostoc commune. The results showed that the optimal protein extraction conditions were 50 ℃， 2.0 h and pH=9， and the protein recovery rate was more than 75.01%.

Keywords： Nostoc commune; protein; extraction process

地木耳，又称地皮菜、地软、地踏菜等，是一种广泛分布于世界各地的野生食用菌，多生长于无污染的背阴山坡及潮湿土壤表面[1-3]。（剩余3474字）