CN114081179A - 狭果茶藨子氨基酸类提取物及其制备方法 - Google Patents
狭果茶藨子氨基酸类提取物及其制备方法 Download PDFInfo
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- CN114081179A CN114081179A CN202111373983.XA CN202111373983A CN114081179A CN 114081179 A CN114081179 A CN 114081179A CN 202111373983 A CN202111373983 A CN 202111373983A CN 114081179 A CN114081179 A CN 114081179A
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Abstract
本发明提供了一种狭果茶藨子果实提取物,其中含有17种氨基酸,必需氨基酸总量为1.81g/100g,占总游离氨基酸的38.51%,其构成比例基本符合食品法典委员(WHO/FAO)的标准,是一种营养丰富的野生浆果资源,具有较好的开发利用前景。
Description
技术领域
本发明涉及天然植物化学领域。
背景技术
氨基酸作为植物蛋白组成的基本物质单元,不仅影响着食品的风味与营养价值,同时能够提高人体免疫机制。Yasuyuki等通过药理试验发现,茶氨酸可以通过增加阿霉素的浓度,抑制肿瘤活性。Hase等发现,酪氨酸能够明显改善思维记忆能力以及可能由身体或精神上的超负荷引起的情绪恶化,通过增加酪氨酸的摄入量来达到对心理及行为的有益影响。
基于现代营养学理论基础,食物蛋白质氨基酸的种类、数量及组成比例决定着食物本身的营养价值,当氨基酸各组分越接近FAO/WHO模式要求,则该食物的营养价值越高,越有利于人体健康(徐雯,苏雅,陈秋生,等.不同葡萄品种果实中氨基酸含量分析[J].天津农学院学报,2020,27(03):30-34+38.)。在FAO/WHO提出的理想蛋白质标准模式中,当组成蛋白质的必需氨基酸/总氨基酸比值为0.4左右,必需氨基酸/非必需氨基酸比值为0.6以上时,表明该食品的营养价值较好(赵方杰,廉喜红,胡小平,等.不同产地西洋参氨基酸种类及含量分析[J].西北农业学报,2020,29(07):1051-1058.)。
发明内容
本发明拟提供一种新的植物提取物,尤其是针对其氨基酸的提取。
狭果茶藨子(Ribes stenocarpum Maxim),又名长果醋栗,为虎耳草科茶藨子属,该属植物在世界约有160余种,目前,我国在不同地方展开茶藨属植物资源的调查,其中以陕西、四川、新疆、青海等地分布为主,大多生长在山坡灌丛、山地针叶林或溪旁中。据相关资料记载,茶藨子的各个部位都具有一定的价值,其果实浆汁饱满,富含营养成分,比如维生素、粗纤维、蛋白质,黄酮类及氨基酸等,具有降三高、调节血压、保护心血管等生理功能。此外,茶藨子不仅风味独特、天然无污染,而且具有良好的加工性能,可用于功能性食品的开发,故又被称作第三代水果。青藏高原茶藨子资源分布广泛,但大多处于野生状态,目前对其化学成分的研究尚处于起步阶段,且多数集中在有机酸、黄酮、花青素以及生物碱等活性成分,关于氨基酸的研究鲜有报道。
本发明研究发现,本发明制备得到的狭果茶藨子提取物中,含有17种氨基酸,结果如下,其中必需氨基酸总量为1.81g/100g,占总游离氨基酸的38.51%,占非必需氨基酸的61.59%,符合理想蛋白质标准。
本发明提供了一种从茶藨子果实中提取氨基酸的方法,它包括如下内容:
(1)茶藨子:乙醇溶液=1:30~40g/ml,乙醇溶液浓度选自20~50%;
(2)超声提取2次,每次超声20~40min,提取温度50~60℃,超声功率200~400W。
实验发现,采用上述方法采用氨基酸分析仪检出狭果茶藨子果实中含有17种氨基酸,必需氨基酸总量为1.81g/100g,占总游离氨基酸的38.51%,其构成比例基本符合食品法典委员(WHO/FAO)的标准,是一种营养丰富的野生浆果资源,具有较好的开发利用前景。
本发明还提供了基于上述方法提取物制备得到的产品,例如药物、保健品或食品。
本发明产品中还可以使用药学上可接受的辅料或辅助性成分。
所述“药学上可接受的”是指包括任意不干扰活性成分的生物活性的有效性且对它被给予的宿主无毒性的物质。
“辅料”是药物制剂中除主药以外的一切附加材料的总称,辅料应当具备如下性质:(1)对人体无毒害作用,几无副作用;(2)化学性质稳定,不易受温度、pH、保存时间等的影响;(3)与主药无配伍禁忌,不影响主药的疗效和质量检查;(4)不与包装材料相互发生作用。
所述药学上可接受的辅助性成分,它具有一定生理活性,但该成分的加入不会改变上述药物组合物在疾病治疗过程中的主导地位,而仅仅发挥辅助功效,这些辅助功效仅仅是对该成分已知活性的利用,是医药领域惯用的辅助治疗方式。若将上述辅助性成分与本发明药物组合物配合使用,仍然应属于本发明保护的范围。
药学上可以接受的辅料,如纤维素及其衍生物(如羧甲基纤维素钠、乙基纤维素钠、纤维素乙酸酯等)、明胶、滑石、固体润滑剂(如硬脂酸、硬脂酸镁)、硫酸钙、植物油(如豆油、芝麻油、花生油、橄榄油等)、多元醇(如丙二醇、甘油、甘露醇、山梨醇等)、乳化剂(如吐温)、润湿剂(如十二烷基硫酸钠)、着色剂、调味剂、稳定剂、抗氧化剂、防腐剂、无热原水等。
其中,所述药物组合物为经口给药制剂。
当然,本发明药物组合物的施用方式没有特别限制,除了经口给药外,也可以使用局部给药。
用于口服给药的固体剂型包括胶囊剂、片剂、丸剂、散剂、颗粒剂等,不限于上述剂型。在这些固体剂型中,原料或提取物与至少一种常规惰性赋形剂(或载体)混合,如柠檬酸钠或磷酸二钙,或与下述成分混合:(a)填料或增容剂,例如,淀粉、乳糖、蔗糖、葡萄糖、甘露醇和硅酸;(b)粘合剂,例如,羟甲基纤维素、藻酸盐、明胶、聚乙烯基吡咯烷酮、蔗糖和阿拉伯胶;(c)保湿剂,例如,甘油;(d)崩解剂,例如,琼脂、碳酸钙、马铃薯淀粉或木薯淀粉、藻酸、某些复合硅酸盐、和碳酸钠;(e)缓溶剂,例如石蜡;(f)吸收加速剂,例如,季胺化合物;(g)润湿剂,例如鲸蜡醇和单硬脂酸甘油酯;(h)吸附剂,例如,高岭土;和(i)润滑剂,例如,滑石、硬脂酸钙、硬脂酸镁、固体聚乙二醇、十二烷基硫酸钠,或其混合物。胶囊剂、片剂和丸剂中,剂型也可包含缓冲剂。
固体剂型如片剂、糖丸、胶囊剂、丸剂和颗粒剂可采用包衣和壳材制备,如肠衣和其它本领域公知的材料。它们可包含不透明剂,并且,这种组合物中活性化合物或化合物的释放可以延迟的方式在消化道内的某一部分中释放。可采用的包埋组分的实例是聚合物质和蜡类物质。必要时,原料或提取物也可与上述赋形剂中的一种或多种形成微胶囊形式。
用于口服给药的液体剂型包括药学上可接受的乳液、溶液、悬浮液、糖浆或酊剂。除了原料或提取物外,液体剂型可包含本领域中常规采用的惰性稀释剂,如水或其它溶剂,增溶剂和乳化剂,例知,乙醇、异丙醇、碳酸乙酯、乙酸乙酯、丙二醇、1,3-丁二醇、二甲基甲酰胺以及油,特别是棉籽油、花生油、玉米胚油、橄榄油、蓖麻油和芝麻油或这些物质的混合物等。
除了这些惰性稀释剂外,组合物也可包含助剂,如润湿剂、乳化剂和悬浮剂、甜味剂、矫味剂和香料。除了原料或提取物外,悬浮液可包含悬浮剂,例如,乙氧基化异十八烷醇、聚氧乙烯山梨醇和脱水山梨醇酯、微晶纤维素、甲醇铝和琼脂或这些物质的混合物等。
用于局部给药的本发明组合物的剂型包括软膏剂、散剂、贴剂、喷射剂和吸入剂。活性成分在无菌条件下与生理上可接受的载体及任何防腐剂、缓冲剂,或必要时可能需要的推进剂一起混合。
显然,根据本发明的上述内容,按照本领域的普通技术知识和手段,在不脱离本发明上述基本技术思想前提下,还可以做出其他多种形式的修改、替换或变更。
以下通过具体实施例的形式,对本发明的上述内容再做进一步的详细说明。但不应将此理解为本发明上述主题的范围仅限于以下的实施例。凡基于本发明上述内容所实现的技术均属于本发明的范围。
附图说明
图1超声时间对狭果茶藨子氨基酸提取量的影响
图2超声温度对狭果茶藨子氨基酸提取量的影响
图3超声功率对狭果茶藨子氨基酸提取量的影响
图4乙醇浓度对狭果茶藨子氨基酸提取量的影响
图5料液比对狭果茶藨子氨基酸提取量的影响
图6浸提次数对狭果茶藨子氨基酸提取量的影响
图7两因素交互作用对狭果茶藨子氨基酸提取量的影响
具体实施方式
实施例1
1材料与方法
1.1材料与试剂
狭果茶藨子果实采自青海互助,采集地海拔3029米,经度101° 50.926,纬度36°57.670。狭果茶藨子清洗后经实验室高能球磨仪处理成浆,4℃冰箱冷藏,备用。
Cu、Zn、Fe、Mn、Ca、Na、Mg、P、K、Se、Cd、Pb、Cr、V、Ge元素的1000μg/mL的标准溶液,购于国家标准品试剂中心;无水乙醇、磷酸二氢钾、磷酸氢二钠、水合茚三酮、谷氨酸标准品为化学纯,购于天津化工有限公司。
1.2仪器与设备
KQ-5200DB超声波清洗机,江苏昆山超声仪器有限公司;UV-1780紫外可见分光光度计,苏州岛津仪器有限公司;UBE-V0.2L实验室高能球磨仪,长沙德科仪器有限公司;K9840凯氏定氮仪,海能仪器股份有限公司;L-8900型氨基酸自动分析仪,日本日立公司。
1.3试验方法
1.3.1营养成分测定方法
参考GB 5009.6-2016《食品中脂肪的测定索氏抽提法》测定粗脂肪含量;参考GB5009.5-2016《食品中蛋白质的测定凯氏定氮法》测定粗蛋白含量;参照GB 5009.8-2016《食品中果糖、葡糖糖、蔗糖麦芽糖、乳糖的测定高效液相色谱法》测定总糖含量;参考GB/T5009.10-2003《植物类食品中粗纤维的测定化学分析法》测定粗纤维含量;按照国标GB5009.268-2016《食品中多元素的测定电感耦合等离子体-原子发射光谱法(ICP-AES)和电感耦合等离子体-质谱法(ICP-MS)》测定各元素含量。
1.3.2狭果茶藨子氨基酸提取单因素试验
准确称取数份10g狭果茶藨子鲜果浆液,以氨基酸提取量为评价指标,研究超声时间(10、20、30、40、50min)、超声温度(25、35、45、55、65℃)、超声功率(250、300、350、400、450W)、乙醇浓度(30、40、50、60、70%)、料液比(1:25、1:35、1:45、1:55、1:65g/mL)及提取次数(1、2、3、4、5次)对狭果茶藨子果实中游离氨基酸提取效果的影响。以上每组试验均平行测定3次。
1.3.3 Plackett-Burman(PB)试验设计
Plackett-Burman设计是一种成熟且广泛使用的统计技术,通过忽略变量之间的相互作用,能够从多因素中试验中选择具有高显著性水平的最有效因子以便进行更深一步优化。在单因素试验的基础上,以游离氨基酸提取量为考察指标,选取超声时间(A)、超声功率(B)、乙醇浓度(C)、料液比(D)、超声温度(E)、浸提次数(F)6个因素进行PB试验,试验设计如表1所示。
表1 PB试验因素与水平
1.3.4响应面试验设计
根根据PB试验筛选得到对氨基酸提取量影响较大的3个因素,即超声时间(A)、乙醇浓度(C)和超声温度(E),以狭果茶藨子鲜果中氨基酸提取量为考察指标,通过Box-Behnken模型进行响应面试验,优化提取工艺参数。因素水平见表2。
表2响应面设计试验因素与水平
1.3.5狭果茶藨子氨基酸提取量的测定
氨基酸提取量:在杨玲引建立的方法基础上,略有改动,测定样品中氨基酸质量分数。取5mg/mL的谷氨酸标品溶液0.00、0.20、0.40、0.60、0.80、1.00、1.20mL于试管,蒸馏水补至10mL,移取上述溶液各2mL于10mL容量瓶,分别加入磷酸盐缓冲液2mL,茚三酮溶液1mL,摇匀,沸水浴20min,冷却后定容,于566nm处测定吸光度值,得到回归方程y=1.6491x-0.0116,R2=0.9957。准确移取稀释到一定浓度的狭果茶藨子果实中游离氨基酸溶液2mL,按上述标准曲线操作方法测定吸光度,按照回归方程计算狭果茶藨子中的游离氨基酸提取量,见公式(1)。
式中:c,狭果茶藨子氨基酸质量浓度,mg/mL;v,提取液总体积,mL;n,稀释倍数;m,狭果茶藨子鲜果浆液的质量,g。
1.3.6狭果茶藨子氨基酸的成分分析
将最优工艺参数得到的氨基酸提取液按照GB/T 5009.124-2016《食品中氨基酸的测定氨基酸自动检测仪》测定成分组成。
1.4数据处理
采用Origin 6.0软件对单因素结果进行处理;采用Design-Expert.V8.0.6软件对响应面进行模型构建。
2结果与分析
2.1狭果茶藨子果实中营养成分结果
狭果茶藨子鲜果中富含营养成分,其中蛋白质是人体必需的营养素,研究表明,植物蛋白含量较高的食物中的脂肪含量及胆固醇往往都很低,同时含有大量膳食纤维,正好与动物蛋白食物相反,更有利于人的身体健康。从表3中数据可以看出茶藨子果实中粗纤维含量为24.4%,蛋白质含量为7.9%,同时,糖也是人体所需能量的主要提供能源,测得含量为17.0%,而粗脂肪含量很低,属于典型的低脂高纤维水果,是当代青年的瘦身食源。通过对茶藨子果实中矿质元素含量的测定表4可以看出,含量较高的必需元素依次为K、Ca、P、Mg,其中K的含量高达9770μg/g,且钾/钠将近高达280倍,体现了高钾低钠的特点,对于促进新陈代谢、抑制血压水平、提高免疫等方面发挥着不可替代的作用。而微量元素关系人体的生命健康,摄入不足或过量均会导致机体正常功能受损。从表中可以看出Zn、Fe、Ca、Mn这几种对人体有益的微量元素含量分别为27.8μg/g、215μg/g、2970μg/g、6.24μg/g,综合分析表明狭果茶藨子不仅具有酸甜爽口的浆果风味,而且营养保健价值颇高。
表3狭果茶藨子果实中营养成分含量 单位:g/100g
表4狭果茶藨子果实中矿质元素含量 单位:μg/g
2.2单因素试验结果
2.2.1超声时间的影响
由图1可知,狭果茶藨子鲜果氨基酸提取量随超声时间的增加而呈现先增加后减小的趋势,在30min时达到峰值49.36mg/g,这可能是由于在提取时间达到30min时,狭果茶藨子中的氨基酸已基本被提取出来,故氨基酸含量达到峰值,当延长超声时间,可能会造成氨基酸结构的改变,氨基酸含量反而下降,因此选取超声时间30min适宜。
2.2.2超声温度的影响
由图2可知,狭果茶藨子氨基酸提取量随超声温度的增加而呈现先增加后减小的趋势,45℃时游离氨基酸提取量达33.61mg/g,这可能是因为较高的温度会导致扩散率增加,相应地使提取效率升高,此外,高温引起的氨基酸降解是导致提取率下降的重要原因。因此选取超声温度45℃适宜。
2.2.3超声功率的影响
由图3可知,狭果茶藨子果实中氨基酸提取量随超声功率的增大而增加,在300W时达到峰值51.51mg/g,当超声功率不足300W时,出现上升趋势。这可能是因为随着超声功率的增加,提高了热效应和空化作用之间的相互协调,利于氨基酸的溶出。当超声功率超过300W,使超声引起的空化效应得到抑制,从而降低了氨基酸的提取量,故选取超声功率300W适宜。
2.2.4乙醇浓度的影响
由图4可知,狭果茶藨子氨基酸提取量随乙醇浓度的增大呈现先增加后减小的趋势,在40%时达到峰值52.51mg/g,这可能是由于相似相溶原理,当乙醇浓度与氨基酸极性接近时,氨基酸易于溶出,当增大乙醇浓度后,其他醇溶性物质相继溶出,导致氨基酸提取量下降,因此选取乙醇浓度40%适宜。
2.2.5料液比的影响
由图5可知,随料液比的增加,狭果茶藨子氨基酸提取量呈现不断增加的趋势,在1:35(g/mL)时达到峰值43.42mg/g,这可能是由于当溶剂用量不足时,氨基酸提取被限制,随着溶剂用量的加大,狭果茶藨子中氨基酸被充分提出,再增大用量,对提取量影响较小,且造成浪费。因此选取料液比1:35(g/mL)适宜。
2.2.6浸提次数的影响
由图6可知,狭果茶藨子氨基酸提取量随浸提次数的增加而增加,浸提两次后氨基酸提取量达到峰值47.75mg/g,随后基本趋于稳定。这可能是因为经过前两次的提取,氨基酸已经基本上提取完全,继续增加浸提次数,氨基酸含量影响较小且耗时较久,因此选取2次为最佳浸提次数。
2.3PB试验结果
PB试验的结果如表5和表6所示。模型P值为0.0161,呈显著(P<0.05),具有统计学意义。从各因素的P值可知,影响狭果茶藨子氨基酸提取量的主次因素为:乙醇浓度﹥超声温度﹥超声时间﹥料液比﹥浸提次数﹥超声功率,其中超声时间和超声温度对狭果茶藨子氨基酸提取量的影响呈显著(P<0.05),乙醇浓度呈极显著(P<0.01),其他因素均不显著(P>0.05),因此,选择超声时间、乙醇浓度和超声温度进行响应面试验。
表5 PB试验设计与结果
表6 PB试验结果分析
注:*表示差异显著(P<0.05);**表示差异极显著(P<0.01),下同
2.4响应面优化试验结果
2.4.1响应模型建立与分析
根据PB试验结果,按照表2设计进行响应面设计,结果见表7。通过Design-Expert软件展开二次多元回归拟合,获得了狭果茶藨子氨基酸提取量与超声波时间、乙醇浓度、超声温度的二次多项式回归方程:
Y=47.57+0.12A-2.12C+0.77E+1.41AC-0.71AE-1.72CE-6.23A2-5.22C2-5.65E2。回归方程表明,影响狭果茶藨子游离氨基酸提取量的最大因素是乙醇浓度,其次是超声温度,超声时间的影响最小。
由表8方差分析可知,该模型整体回归公式的显著性较高,模型P值<0.0001,达到极显著水平,失拟项P为0.5285>0.05,不显著,R2=0.9821,说明方程试验拟合良好,误差较小,R2 Adj=0.9592,表明该模型能解释95.92%响应值的变化,预测性和科学可信度都较高,所以可以通过此模型预测及分析狭果茶藨子氨基酸的提取方法,由响应面分析结果得各因素对狭果茶藨子氨基酸提取的影响大小依次为乙醇浓度>超声温度>超声时间。
表7响应面试验设计及结果
表8回归模型方差分析
2.4.2响应面交互作用分析
通过3D拟合得到等高线图和响应面图,便于直观分析各因素之间交互作用的影响。如图7所示,试验考察3个因素中两两间所形成的曲面图均有一定坡度,其中超声时间与乙醇浓度、乙醇浓度与超声温度的曲面坡度较陡,等高线图呈椭圆形,说明超声时间与乙醇浓度、乙醇浓度与超声温度两两因素间呈现的交互作用均较明显,而超声时间与超声温度的等高线呈圆形,表明超声时间和超声温度对狭果茶藨子游离氨基酸提取量无显著影响,与表8结果一致。通过拟合得到狭果茶藨子游离氨基酸的最佳提取工艺为:超声时间30.4min、料液比1:35(g/mL)、提取次数2、超声温度54.8℃、超声功率300W、乙醇浓度40.2%,预测狭果茶藨子游离氨基酸提取量可达47.74mg/g。
2.4.3验证试验
为验证该响应面拟合得到的工艺条件是否准确,按此工艺条件进行3次提取,考虑到实际操作条件,将其修正为:超声时间30min、料液比1:35(g/mL)、提取次数2、超声温度55℃、超声功率300W、乙醇浓度40%。该条件下进行3次平行试验,狭果茶藨子游离氨基酸平均提取量达(47.57±0.67)mg/g,RSD为0.014mg/g,与预测值相当,表明利用响应面法建立的回归模型可较好地预测狭果茶藨子中游离氨基酸的实际提取量。
2.5狭果茶藨子氨基酸组成与评价
基于现代营养学理论基础,食物蛋白质氨基酸的种类、数量及组成比例决定着食物本身的营养价值,当氨基酸各组分越接近FAO/WHO模式要求,则该食物的营养价值越高,越有利于人体健康。在FAO/WHO提出的理想蛋白质标准模式中,当组成蛋白质的必需氨基酸/总氨基酸比值为0.4左右,必需氨基酸/非必需氨基酸比值为0.6以上时,表明该食品的营养价值较好。本实验通过氨基酸自动分析仪测得狭果茶藨子中含有17种氨基酸,结果见表9,其中必需氨基酸总量为1.81g/100g,占总游离氨基酸的38.51%,占非必需氨基酸的61.59%,基本符合理想蛋白质标准。在必需氨基酸中苯丙氨酸含量最高,达0.60g/100g,非必需氨基酸中谷氨酸含量最高,其次为天冬氨酸、组氨酸、丝氨酸等。谷氨酸是中枢神经系统中主要的兴奋性神经递质,不仅能够提高免疫功能,而且具有调节大脑的学习、记忆、认知等功能。天冬氨酸是机体内重要的内源性氨基酸,在调节肠道微生物菌群及肝脏功能衰竭等方面发挥了重要的生物学效应。同时,谷氨酸和天冬氨酸也是重要的鲜味氨基酸,因此,从氨基酸角度分析狭果茶藨子果实具有极其重要的营养价值,可以用来开发成为具有特定功能性的食品。
表9狭果茶藨子果实中氨基酸组成 单位:g/100g
3讨论与结论
研究发现,对于天然产物中氨基酸成分的提取,不同的提取方法对其含量表现出很大的影响,这可能是由于方法之间的不同机制导致了氨基酸的未完全溶出或成分的损失。早期主要以传统的浸提法为主,随着科学研究的不断发展,逐渐演变出了水浴回流法、微波消解提取法及超声提取法。较传统方法而言,虽然都不同程度的提高了提取效率,优化了提取时间。但与之同时,微波消解法由于其微波功率的不稳定性以及温度的不可控性,导致有效成分的结构破坏,而超声提取法通过自身产生的机械振动作用可以便有效避免该不足点。因此本研究采用超声波辅助提取法对青藏高原特色生物资源狭果茶藨子中氨基酸提取工艺进行优化,得到最佳工艺参数为:超声时间30min、料液比1:35(g/mL)、提取次数为2次、超声温度55℃、超声功率300W、乙醇浓度40%。此条件下,得到的氨基酸平均提取量为(47.57±0.67)mg/g。通过对氨基酸组分进行分析,根据EAA/TAA和EAA/NEAA比值,狭果茶藨子中氨基酸基本满足FAO/WHO的理想模式,说明其富含人体必需氨基酸,且组成合理均衡。
Claims (10)
1.一种茶藨子提取物,其特征在于:所述提取物中总氨基酸含量4.5~5.0g/100g,必须氨基酸含量1.6~2.0g/100g。
3.从茶藨子中提取氨基酸的方法,其特征在于:它包括如下内容:
(1)茶藨子:乙醇溶液=1:30~40g/ml,乙醇溶液浓度选自20~50%;
(2)超声提取2次,每次超声20~40min,提取温度50~60℃,超声功率200~400W。
4.根据权利要求3所述的方法,其特征在于:所述茶藨子选自狭果茶藨子。
5.根据权利要求3所述的方法,其特征在于:茶藨子:乙醇溶液=1:35。
6.根据权利要求3所述的方法,其特征在于:每次超声时间为30min。
7.根据权利要求3所述的方法,其特征在于:提取温度55℃。
8.根据权利要求3所述的方法,其特征在于:超声功率为300W。
9.根据权利要求3所述的方法,其特征在于:乙醇溶液浓度为40%。
10.根据权利要求3所述的方法,其特征在于:所述氨基酸选自如下17种氨基酸:谷氨酸、丝氨酸、甘氨酸、精氨酸、苏氨酸、脯氨酸、丙氨酸、缬氨酸、天冬氨酸、半胱氨酸、异亮氨酸、亮氨酸、苯丙氨酸、组氨酸、赖氨酸、酪氨酸和蛋氨酸。
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