研究了影响苦瓜籽蛋白提取率的主要因素,单因素包括液料比、提取体系的pH和搅拌时间.在单因素试验的基础上进行三因素三水平的正交试验,结果为液料比3.5∶1、pH 8.0、搅拌时间5h,苦瓜籽蛋白质提取率为19.43％.研究了苦瓜籽蛋白的还原能力和清除羟基自由基(·OH)的能力,结果表明,苦瓜籽蛋白具有较强的还原能力,其还原能力随蛋白质量浓度的增大而增加；苦瓜籽蛋白清除·OH的能力与同等质量浓度的Vc接近.%Effects of liquid ratio, pH and stirring time on protein extraction rate were studied using orthogonal test. The optimal conditions were as follows: acetone ratio of 3. 5 : 1, pH 8. 0 and stirring time for 5 h. The protein extraction rate was up to 19. 43% in the optimum conditions. The protein had strong antioxidative activity and eliminated effect on the ·OH. Its antioxidation was increased with the increasing protein concentration. The hydroxyl radical scavenging activity of the protein was approach to Vc at the same concentration.
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