响应面法优化复合酶解制取赤霞珠葡萄汁工艺
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摘要
为了优化复合酶制取赤霞珠葡萄汁工艺,以赤霞珠葡萄为原料,利用果胶酶、纤维素酶和β-葡聚糖酶复合制取赤霞珠葡萄汁。通过单因素实验研究了复合酶添加量、复合酶配比、酶解时间对葡萄汁出汁率和花色苷含量的影响,结合Box-Behnken响应面法优化复合酶解葡萄汁工艺,同时用高效液相色谱法(HPLC)比较不同酶处理对葡萄汁中原花青素含量的影响。结果表明,最佳酶解工艺条件为:复合酶添加量0.66%、复合酶配比1∶1∶1、酶解时间6.3 h,在此工艺条件下,葡萄汁的出汁率为87.103%±0.471%,花色苷含量为(254.664±2.359) mg/L,复合酶处理葡萄汁的原花青素含量显著高于单一酶处理(p <0.05)。
In order to optimize the compound enzyme to prepare grape juice,Cabernet Sauvignon was used as raw materials,and pectinase,cellulase and β-glucanase were used to prepare Cabernet Sauvignon grape juice. Single factor experiment was conducted to study the effects of compound enzyme addition amount,compound enzyme ratio and the enzymatic hydrolysis time on the juice yield and anthocyanin content of grape juice.Box-Behnken response surface methodology was used to optimize the process of compound enzymatic hydrolysis of grape juice. The effects of different enzyme treatments on the content of proanthocyanidin in grape juice by high performance liquid chromatography(HPLC) was also studied.The result showed that the best technique parameters were: compound enzyme addition amount of 0.66%,compound enzyme ratio of 1∶1∶1,and enzymatic hydrolysis time of 6.30 h. Under this process condition,the juice yield was 87.103% ± 0.471%,the anthocyanin content was(254.664 ± 2.359) mg/L.The proanthocyanidin content of the compound enzyme treated grape juice was significantly higher than that of the single enzyme treatment(p < 0.05).
In order to optimize the compound enzyme to prepare grape juice,Cabernet Sauvignon was used as raw materials,and pectinase,cellulase and β-glucanase were used to prepare Cabernet Sauvignon grape juice. Single factor experiment was conducted to study the effects of compound enzyme addition amount,compound enzyme ratio and the enzymatic hydrolysis time on the juice yield and anthocyanin content of grape juice.Box-Behnken response surface methodology was used to optimize the process of compound enzymatic hydrolysis of grape juice. The effects of different enzyme treatments on the content of proanthocyanidin in grape juice by high performance liquid chromatography(HPLC) was also studied.The result showed that the best technique parameters were: compound enzyme addition amount of 0.66%,compound enzyme ratio of 1∶1∶1,and enzymatic hydrolysis time of 6.30 h. Under this process condition,the juice yield was 87.103% ± 0.471%,the anthocyanin content was(254.664 ± 2.359) mg/L.The proanthocyanidin content of the compound enzyme treated grape juice was significantly higher than that of the single enzyme treatment(p < 0.05).
引文
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[16]张丙云,孙莉,黄艳,等.响应面法优化竹叶椒总木脂素的超声提取工艺[J].食品工业科技,2014,35(7):198-201.
[17]李彩霞,宋海,焦杨,等.果胶酶提取黑果枸杞花青素的工艺优化[J].食品工业科技,2016,37(7):204-209.
[18]陈月英,王彦平,孙瑞琳,等.葡萄皮渣原花青素酶法提取工艺优化及抗氧化性研究[J].北方园艺,2016(16):129-132.
[2]邱迪文.赤霞珠---永恒的经典品种[J].中外食品:酒尚,2006(3):100-102.
[3]李记明.关于葡萄品质的评价指标[J].中外葡萄与葡萄酒,1999(1):54-57.
[4]Yang X B,Zhao Y.Absorption and metabolism of red wine polyphenols and their potential health benefits in cardiovascular function[J].Am J Clin Nutr,2012,95(6):1496-1497.
[5]Zhang H,Wang Z,Xu S.Optimization of processing parameters for cloudy ginkgo(Ginkgo biloba Linn.)juice[J].Journal of Food Engineering,2007,:1226-1232.
[6]王福荣.酿酒分析与检测[M].北京:化学工业出版社,2012:111-135.
[7]曹建康,姜微波,赵玉梅.果蔬采后生理生化实验指导[M].北京:中国轻工业出版社,2007:21-74.
[8]中国国家标准化管理委员会.GB/T 15038-2006.葡萄酒、果酒通用分析方法[S].北京:中国标准出版社,2008.
[9]杨兆艳.pH示差法测定桑椹红色素中花青素含量的研究[J].食品科技,2007,32(4):201-203.
[10]刘荣丽,钟碧萍,黄宏南,等.高效液相色谱法测定缓解视疲劳片中原花青素的含量[J].食品与药品,2014,16(3):193-195.
[11]严子军,韦寿莲,汪洪武,等.HPLC法测定松针中原花青素的含量[J].肇庆学院学报,2012,33(5):26-28.
[12]王云洁,闫治攀,白福祖.酶法在中药提取中的应用进展[J].中国中医药信息杂志,2013,20(9):110-112.
[13]Pan A D,Zeng H Y,Alain G B F C,et al.Heat-pretreatmen and enzymolysis behavior of the lotus seed protein[J].Food Chemistry,2016,201:230-236.
[14]汪晓琳,谷绒,胡晓涛,等.蓝莓汁复合酶法制取工艺的优化研究[J].保鲜与加工,2017(6):71-77.
[15]陈仕学,郁建平,杨俊,等.响应面法优化阳荷水溶性膳食纤维的微波提取工艺研究[J].食品科学,2014,35(18):57-62.
[16]张丙云,孙莉,黄艳,等.响应面法优化竹叶椒总木脂素的超声提取工艺[J].食品工业科技,2014,35(7):198-201.
[17]李彩霞,宋海,焦杨,等.果胶酶提取黑果枸杞花青素的工艺优化[J].食品工业科技,2016,37(7):204-209.
[18]陈月英,王彦平,孙瑞琳,等.葡萄皮渣原花青素酶法提取工艺优化及抗氧化性研究[J].北方园艺,2016(16):129-132.