【摘要】 采用加热浸提法研究了浸提时间、温度、搅拌、蔗糖、氯化钠、pH值对草鱼粗蛋白浸出的影响。并根据单因素试验结果用正交试验确定了优化参数在pH为7、搅拌转速为300r/min、氯化钠添加量为0.75%,浸提温度为90℃、浸提时间为2h时的条件下,草鱼粗蛋白浸出率为5.561%。更多还原

【Abstract】 Heating extraction was adopted to study the effects of some factors such as extractive time, temperature, stirring, canesugar, pH and sodium chloride on the lixiviation of grass carp crude protein. According to the result of anova examination, theoptimum parameters by carrying through orthogonal test were obtained. They were: pH 7, stirring speed 300r/min, adding dosageof sodium chloride 0.75%, temperature 90℃, and extraction time 2h. So the optimum lixiviation of grass carp’s crude protein is5.561%.更多还原