双水相体系萃取分离葡萄酒下脚料中葡萄皮蛋白质

Separation of grape skins protein from wine sediment by aqueous two-phase systems

摘要: 采用响应面法对双水相体系分离葡萄酒下脚料中葡萄皮蛋白质条件进行优化。在单因素实验基础上,选取pH、NaCl质量分数、样品加入量和温度为影响因子,利用Box-Behnken中心组合进行四因素三水平的实验设计,以蛋白质萃取率为响应值,进行响应面分析。结果表明,葡萄皮蛋白质的最佳萃取条件:质量分数为22%聚乙二醇（PEG600）-20%（NH4）2SO4体系,萃取pH7.1,NaCl质量分数1.2%,样品加入量2.41mL,萃取温度35.2℃。在此条件下,葡萄皮蛋白质萃取率的理论值为31.66%,实测值为31.08%。

Abstract: Response surface analysis methodology (RSM) was used for optimizing the extraction conditions of grape skins protein from wine sediment in the process of aqueous two-phase systems extraction.Based on single-factor experiments, four independent variables, namely pH, NaCl quality percentage, sample volume added and temperature were selected as affecting factors.The experiments were arranged according to Box-Behnken central composite design.The results showed that the optimum extraction conditions for grape skins protein were as follows:22%PEG600-20% (NH4) 2SO4, pH7.1, NaCl quality percentage 1.2%, sample volume added 2.41mL and extraction temperature was 35.2℃.The predicted grape skins protein extraction yield was 31.66%, while the actual extraction yield was 31.08%.