To determine the optimum extraction wolfberry water-soluble protein by response surface methodol-ogy (RSM). Wolfberry protein extraction rate by single factor experiment investigated the influence of various factors wolfberry protein extraction rate. On this basis, the application of response surface methodology(RSM) for optimization of extraction conditions, to determine the best extraction process. According to the design expert 8.0.6 testing software regression analysis identified a greater impact on the extraction time wolfberry water-solu-ble protein extraction rate, the analysis of water-soluble proteins derived wolfberry extract the optimum param-eters pH8.60, liquid-solid ratio 18.83:1(mL/g) extraction time 9.79 h. Wolfberry water-soluble protein extrac-tion rate of 7.82%theory this condition. But consider this argument to practice a lot of inconvenience, so the water-soluble protein extract wolfberry optimum conditions corrected to pH9.0, extraction time 10 h, liquid-solid ratio 20:1(mL/g). Amendments parameter verification experiment was repeated 3 times the actual extrac-tion rate of wolfberry water-soluble proteins 7.69%, close to the predicted value.%通过响应面法(RSM)确定枸杞水溶性蛋白最佳提取工艺.以枸杞蛋白提取率为指标,通过单因素试验考察各个影响因素对枸杞蛋白提取率的影响程度.在此基础上,应用响应面分析法(RSM)优化提取供工艺条件,确定最佳提取工艺.依据design expert8.0.6试验软件回归分析确定提取时间对枸杞水溶性蛋白提取率影响较大,分析得出枸杞水溶性蛋白提取的最佳工艺参数为pH8.60,液料比18.83:1(mL/g),提取时间9.79 h.此条件下枸杞水溶性蛋白理论提取率7.82%.但考虑到此参数给实际操作带来了诸多不便,故把枸杞水溶性蛋白的提取最佳工艺条件修正为pH9.0,提取时间10 h,液料比20:1(mL/g).对修正参数进行3次重复验证试验得枸杞水溶性蛋白的实际提取率为7.69%,与预测值接近.
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