| 苦瓜蛋白提取工艺的研究 |
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| 引用本文： | 王集会,韩春超.苦瓜蛋白提取工艺的研究[J].齐鲁药事,2009,28(1):43-45. |
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| 作者姓名： | 王集会 韩春超 |
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| 作者单位： | 1. 山东中医药大学教学实验中心,山东,济南,250355
2. 山东中医药大学药学院,山东,济南,250355 |
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| 摘 要： | 目的优选苦瓜蛋白提取工艺。方法考察乙醇浓度、温度、加氯化钠的量三因素对结果的影响,用L9(34)正交表优选提取工艺。结果影响苦瓜蛋白结晶得率的主要因素依次是加入氯化钠的倍数,温度及乙醇浓度,最佳工艺为A3B1C3。结论确定最佳工艺为:在19℃下,用95%的乙醇,加0.05倍氯化钠所得的结晶得率最高。
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| 关 键 词： | 苦瓜蛋白 正交设计 结晶得率 工艺优选 |
The selection of the ABSTRACTion process of the protein of Momordica Charantia L. |
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| WANG Ji-hui,HAN Chun-chao.The selection of the ABSTRACTion process of the protein of Momordica Charantia L.[J].qilu pharmaceutical affairs,2009,28(1):43-45. |
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| Authors: | WANG Ji-hui HAN Chun-chao |
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| Institution: | WANG Ji-hui,HAN Chun-chao1 |
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| Abstract: | OBJECTIVE To select the abstraction process of the protein ofMomordica charantia L.METHODS Taking protein crystallization rate as a index, orthogonal design,listing alcohol content, temperature,NaCl increase as the factors of study,each factors prepared three level,using L9 （3^4） orthogonal table,selecting abstraction process. RESULTS The main faetors which influenced the protein crystallization rate of Momordica charantia L. is CBA,the best is A3B1C3. CONCLUSION The best process is 19℃ ,95% alcohol,plus 0.05 times NaCl. |
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| Keywords: | Protein of Momordica charantia L orthogonal design crystallization yield selection process |
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