超细粉碎对龟甲水溶性蛋白质溶出度及煎出率的影响

目的考察超细粉碎对龟板水溶性蛋白质溶出度及煎出率的影响.方法采用传统粉碎方法(通过100目筛,细粉)及超细粉碎方法(通过300目筛,超细粉)比较龟板水溶性蛋白质溶出度,并用正交试验设计研究影响龟板煎出率的工艺条件.结果细粉水溶性蛋白质几乎不溶出,而超细粉20 min溶出度达51.2%,2 h达70.5%.正交试验考察了细度、煎煮次数、煎煮时间3个影响因素,方差分析结果表明细度显著影响煎出率(P＜0.05),而后两者影响不显著(P＞0.05).结论超细粉碎有利于提高龟板水溶性蛋白质的溶出度及煎出率.

Influences of Ultra - fine Crushing Method on Dissolution Rate and Decocting Rate of Water - Soluble Protein in Plastrum Testudinis

Objective To compare the effects of two crushing methods on dissolution rate and decocting rate of water-soluble protein in Plastrum Testudinis.Methods The dissolution rate of water-soluble protein was compared in Plastrum Testudinis processed by the traditional crushing method(passing 100-eyes screen,fine powder)and ultra-fine crushing method(passing 300-eye screen,ultra-fine powder);besides,orthogonal design was applied to study the process technical condition of decocting rate in Plastrum Testudinis.Results Water-soluble protein in fine powder of Plastrum Testudinis was hardly detected while the dissolution rate of water-soluble protein in ultra-fine powder was 51.2 %in 20 minutes and up to 70.5 %at 2 hours.Three influencing factors of fineness,decocting frequencies and decocting time were measured with orthogonal test.The results of variance analysis showed that fineness significantly influenced the decocting rate(P < 0.05)while the other two not(P >.05).Conclusion The ultra-fine powder technique is propitious to the increase of dissolution rate and decocting rate of water-soluble protein in Plastrum Testudinis.