昆虫蛋白作为可持续的蛋白质来源，可广泛应用于食品、保健品、饲料等领域，有效替代传统动物蛋白，对环境保护和缓解粮食危机具有积极作用。该研究以黑水虻（Hermetia illucens）幼虫为研究对象，优化了超声波辅助碱法提取其蛋白质的工艺，并分析了黑水虻幼虫蛋白质的营养价值。基于单因素试验结果，采用Box-Behnken响应面试验设计以四因素、三水平进行蛋白质提取工艺优化。结合实际生产，确定的最佳提取条件为，超声波功率342 W，时间60 min，NaOH质量浓度24.5 g/L，液料比56（mL/g），总体积75 mL。理论预测的最高提取率为82.61%。三次平行实验验证值为80.37%。黑水虻幼虫蛋白质的等电点为4.0。制备得到的黑水虻幼虫蛋白质样品的粗蛋白含量为80.75%。黑水虻幼虫蛋白质的各种必需氨基酸含量均高于联合国粮食与农业组织（FAO）2013年提出的成人氨基酸评分模式。该研究优化了一种超声波辅助碱法提取黑水虻幼虫蛋白质的方法，制备的蛋白样品符合成人氨基酸需求，对黑水虻和其他昆虫在食品工业中的应用提供一定价值。

As a sustainable protein source, insect protein can be widely used in food, nutraceuticals, and feed to replace traditional animal protein, ensure environmental protection, and alleviate the food crisis. In this study, the ultrasound assisted alkaline method was optimized for the extraction of protein from black soldier fly larvae and the nutritional value of the extracted protein was analyzed. Based on the results of single-factor experiments, the protein extraction process was optimized using a Box-Behnken response surface test designed with four factors and three levels. The optimal extraction conditions, which were determined in combination with the actual production, were as follows: ultrasonic power of 342 W, time of 60 min, NaOH concentration of 24.5 g/L, a liquid-solid ratio of 56 mL/g, and a total volume of 75 mL. The theoretical maximum extraction rate was 82.61%. The validation value of the three parallel experiments was 80.37%. The isoelectric point of the larval protein from black soldier fly was 4.0 and the crude protein content was 80.75%. The content of various essential amino acids in black soldier fly larvae protein were higher than those of the amino acid scoring model for adults proposed by the Food and Agriculture Organization of the United Nations in 2013. In conclusion, an ultrasound-assisted alkaline extraction method for isolating black soldier fly larvae protein was optimized in this study. The prepared protein samples met the amino acid requirements of adults. Thus, black soldier fly and other insects may have application value in the food industry.

东莞理工学院高层次人才科研启动项目（GC300501-139）