湘西龙山百合蛋白质的提取工艺及功能性质

doi:10.13438/j.cnki.jdzk.2025.03.010

摘要/Abstract

摘要：采用超声辅助碱提酸沉法，以卷丹百合鳞茎粉末为原料，考察提取时间、提取温度、料液比对蛋白质得率的影响，利用L9（33）正交试验优化蛋白质的提取工艺，并在此基础上测定百合蛋白质的持水力和持油力.结果表明，百合蛋白质最优提取条件为提取时间40 min，提取温度45 ℃，料液比1∶80(g∶mL)，此条件下的得率为1.30%；百合蛋白持水3.69 g/g，持油7.39 g/g，具有较好的持水性和持油性，可作为植物基食品天然黏合剂和天然绿色保湿成分，拓展药食同源中药材高值化应用.

关键词： 卷丹百合, 蛋白质, 提取, 碱提酸沉法

Abstract: The effects of solid-liquid ratio,extraction time and extraction temperature on the yield of total protein were investigated by using ultrasonic-assisted alkali extraction and acid precipitation extraction method with Lilium lancifolium bulb powder as raw material.The extraction process of total protein was optimized by L9(33) orthogonal experiment;and on this basis,the water-holding capacity and oil-holding capacity of total protein extract were determined.The results of extraction process optimization showed that the optimal extraction conditions of total protein in Lilium lancifolium bulbs were as follows:solid-liquid ratio 1∶80 (g∶mL),extraction time 40 min,extraction temperature 45 ℃.Under the optimal extraction conditions,the total protein yield was 1.30%.The results of water-holding capacity and oil-holding capacity showed that the water-holding capacity of the total protein extract was 3.69 g/g,and the oil-holding capacity was 7.39 g/g.It can be concluded that the protein has good water-holding capacity and oil-holding capacity,so that it can be used as a natural adhesive of plant-based food and natural green moisturizing component,which can expand the high-value application of medicinal and edible homologous Chinese herbal medicines.

Key words: Lilium lancifolium Ker Gawl., protein, extraction, alkali-soluble acid precipitation method

黄书伟, 吕慧婷, 赵京, 向渝, 阿茹娜, 成江, 姚姝凤. 湘西龙山百合蛋白质的提取工艺及功能性质[J]. 吉首大学学报（自然科学版）, 2025, 46(3): 82-88.

HUANG Shuwei, LYU Huiting, ZHAO Jing, XIANG Yu, A Runa, CHENG Jiang, YAO Shufeng. Optimization of Extraction Process and Functional Properties of Protein from Lilium lancifolium Ker Gawl.[J]. Journal of Jishou University(Natural Sciences Edition), 2025, 46(3): 82-88.

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