酶解辅助乙醇浸提法提取青梅中的有机酸
Study on total organic acid extracting from sour plum by enzyme-assisted alcohol hydrolysis
鲁旺旺 1杜冰 1温升南 2陈金明 2白永亮 1黄守耀 1杨公明1
作者信息
- 1. 华南农业大学食品学院,广东广州510642
- 2. 美益香料有限公司,广东广州510760
- 折叠
摘要
采用低温酶解辅助乙醇浸提法代替传统乙醇回流法提取青梅中的有机酸,用单因素试验和响应面分析法(Box-Bchnken)研究酶液添加量、酶解时间、酶解温度对乙醇提取青梅肉中有机酸效果的影响.以提取液中总有机酸提取率为响应值,通过响应面分析优化青梅有机酸提取工艺条件.结果表明:果胶酶对青梅酶解能力显著,影响青梅有机酸提取效果的主要因素为酶解温度、酶解时间、酶添加量.青梅中有机酸适宜酶解辅助浸提提取的工艺条件为酶添加量31.6 U/mL、酶解温度45.67℃、酶解时间3.41 h,相应提取液中总有机酸的提取率为35.49%.较传统乙醇回流法提取率(29.10%)有显著提高.
Abstract
The technology was studied of total organic extracted from Sour Plum by enzymatic hydrolysis. Based on single factor test, the effects of the concentration of enzyme, temperature and time of enzymatic hydrolysis on the extraction yield of total organic acid from Sour Plum were studied by response surface methodology (RSM).The results indicated that pectinase showed the better ability of enzymatic hydrolysis. The optimum conditions of enzymatic hydrolysis were: 31.6 U/mL 45.67 ℃ and 3.41 h. The highest yield of total organic acid was 35.49％.
关键词
青梅/有机酸/酶解/提取/响应面法Key words
sour plum/total organic acid/enzymatic hydrolysis/extraction/response surface methodology引用本文复制引用
基金项目
广州市开发区重点科技攻关计划项目(2009Q-P109)
出版年
2011
国家科技期刊平台
NSTL
维普
万方数据