响应面法优化无花果果汁酶解提取工艺研究
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摘要
【目的】研究双酶法提取无花果汁的最佳工艺参数,为制备无花果汁、酿造无花果酒奠定基础。【方法】以无花果为材料,以出汁率为考察指标,通过单因素试验和响应面试验,研究纤维素酶和果胶酶添加量、酶解温度、酶解时间4个因素及其交互作用对无花果岀汁率的影响,利用响应面试验结果建立回归方程,并对回归方程进行显著性和方差分析,得到无花果果汁酶解提取最佳工艺参数并进行试验验证。【结果】通过单因素试验得到的无花果果汁最佳酶解提取条件为:纤维素酶添加量1.5%(质量分数,下同),果胶酶添加量0.3%,酶解温度55℃,酶解时间90min。根据单因素试验结果进行响应面试验分析得出,无花果果汁的最佳酶解提取工艺条件为:纤维素酶添加量1.56%,果胶酶添加量0.28%,酶解温度53℃,酶解时间90min;在此条件下无花果的岀汁率为72.15%,与理论值(73.99%)基本吻合,且比未处理无花果出汁率提高了75.46%。纤维素酶添加量与酶解温度和酶解时间、果胶酶添加量与酶解温度和酶解时间、酶解温度与酶解时间的交互作用均可在较大程度上影响无花果的岀汁率。【结论】通过响应面试验得到了双酶法提取无花果汁的最佳工艺参数,该工艺可以大幅提高无花果出汁率。
【Objective】The optimum technological parameters for the extraction of fig juice by double enzyme method were obtained to provide foundation for the preparation of fig juice and the brewing of fig wine.【Method】The effects of four factors including cellulase addition amount,pectinase addition amount,enzymolysis temperature,enzymolysis time and their interaction on fig juice yield were studied by single factor test and response surface method(RSM).Regression equations were established and analyzed by significance and variance.The optimum technological parameters of enzymolysis were then obtained and verified by experiments.【Result】The optimum conditions of single factor experiment were 1.5%(mass fraction,the same below)cellulase addition amount,0.3% pectinase addition amount,55 ℃ enzymolysis temperature and 90 min enzymolysis time.The optimum conditions of enzymolysis by the response surface method were cellulase addition amount 1.56%,pectinase addition amount 0.28%,enzymolysis temperature53℃,and enzymolysis time 90 min.The juice yield under optimal conditions was 72.15%,which was basically consistent with the theoretical value(73.99%)and was increased by 75.46%compared to that of untreated figs.The interactions between cellulase addition amount and enzymolysis temperature,cellulase addition amount and enzymolysis time,pectinase addition amount and enzymolysis temperature,pectinase addition amount and enzymolysis time,and enzymolysis temperature and enzymolysis time also significantly affected the juice yield.【Conclusion】The optimum processing parameters for extracting fig juice by double enzymatic method were obtained by response surface method,which greatly increased the juice yield.
【Objective】The optimum technological parameters for the extraction of fig juice by double enzyme method were obtained to provide foundation for the preparation of fig juice and the brewing of fig wine.【Method】The effects of four factors including cellulase addition amount,pectinase addition amount,enzymolysis temperature,enzymolysis time and their interaction on fig juice yield were studied by single factor test and response surface method(RSM).Regression equations were established and analyzed by significance and variance.The optimum technological parameters of enzymolysis were then obtained and verified by experiments.【Result】The optimum conditions of single factor experiment were 1.5%(mass fraction,the same below)cellulase addition amount,0.3% pectinase addition amount,55 ℃ enzymolysis temperature and 90 min enzymolysis time.The optimum conditions of enzymolysis by the response surface method were cellulase addition amount 1.56%,pectinase addition amount 0.28%,enzymolysis temperature53℃,and enzymolysis time 90 min.The juice yield under optimal conditions was 72.15%,which was basically consistent with the theoretical value(73.99%)and was increased by 75.46%compared to that of untreated figs.The interactions between cellulase addition amount and enzymolysis temperature,cellulase addition amount and enzymolysis time,pectinase addition amount and enzymolysis temperature,pectinase addition amount and enzymolysis time,and enzymolysis temperature and enzymolysis time also significantly affected the juice yield.【Conclusion】The optimum processing parameters for extracting fig juice by double enzymatic method were obtained by response surface method,which greatly increased the juice yield.
引文
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[14]张瑶,蒲彪,刘云,等.枇杷果浆酶解工艺的响应曲面法优化[J].食品科学,2010,31(14):106-110.Zhang Y,Pu B,Liu Y,et al.Optimization of enzymolysis of loquat fruit plasma by response surface method[J].Food Science,2010,31(14):106-110.
[15]杨芙莲,聂小伟.不同酶解条件对提取红枣汁效果的探讨[J].陕西科技大学学报,2010,28(4):37-40.Yang F L,Nie X W.Inquire into effect of different enzymolysis conditions on extraction of jujube juice[J].Journal of Shaanxi University of Science and Technology,2010,28(4):37-40.
[16] Landbo A K,Kaack K,Meyer A S.Statistically designed two step response surface optimization of enzymatic prepress treatment to increase juice yield and lower turbidity of elderberry juice[J].Inno-vative Food Science and Emerging Technologies,2007,8(1):135-142.
[17]窦烨,王清路,李俏俏.纤维素酶的应用现状[J].中国酿造,2008(12):15-17.Dou Y,Wang Q L,Li Q Q.The current of application status of cellulase[J].Chinese Brewing,2008(12):15-17.
[18]王菁莎,王颉,刘景彬.纤维素酶的应用现状[J].中国食品添加剂,2005(5):107-110.Wang J S,Wang J,Liu J B.The current of application status of cellulase[J].China Food Additives,2005(5):107-110.
[2]冯紫慧,柴艺秀,庄志发,等.无花果的开发利用价值[J].山东林业科技,2004(3):38.Feng Z H,Chai Y X,Zhuang Z F,et al.Development and utilization value of fig[J].Shandong Forestry Science and Technology,2004(3):38.
[3] Chanukya B S,Rastogi N K.Ultrasound assisted forward osmosis concentration of fruit juice and natural colorant[J].Ultrasonics Sonochemistry,2017(34):426-435.
[4]张雪丹,安淼,张倩,等.无花果采后生理和贮藏保鲜研究进展[J].食品科学,2013,34(23):363-369.Zhang X D,An M,Zhang Q,et al.Study on physiological and storage capacity of postharvest fig[J].Food Science,2013,34(23):363-369.
[5]赵丛枝,寇天舒,张子德.发酵型无花果果酒加工工艺的研究[J].食品研究与开发,2014,35(13):79-82.Zhao C Z,Kou T S,Zhang Z D.Study on processing technology of fermented fig fruit wine[J].Food Research and Development,2014,35(13):79-82.
[6]王鹏.新疆无花果果醋及其果醋饮料工艺的研究[D].乌鲁木齐:新疆农业大学,2015.Wang P.Study on process of Xinjiang fig vinegar and its vinegar beverage[D].Urumqi:Xinjiang Agricultural University,2015.
[7]赵允麟.新型果蔬加工用酶:粥化酶[J].厦门科技,2002(3):38.Zhao Y L.Enzyme used for processing new fruits and vegetables[J].Xiamen Science and Technology,2002(3):38.
[8] Jamie L W,Nicholas H L.Oligosaccharide formation during commercial pear juice processing[J].Food Chemistry,2016(204):84-93.
[9]李静燕,杨玉玲,李春阳,等.酶法提高草莓出汁率的工艺优化[J].江西农业学报,2011,23(9):155-158.Li J Y,Yang Y L,Li C Y,et al.Process optimization of enzymatic improving of strawberry juice yield[J].Jiangxi Agricultural Journal,2011,23(9):155-158.
[10]李新,李新生,吴三桥,等.响应面法优化柑橘果渣酶解工艺[J].食品科学,2012,33(4):86-90.Li X,Li X S,Wu S Q,et al.Optimization of enzymolysis process of orange pomace by response surface methodology[J].Food Science,2012,33(4):86-90.
[11]粱琳侦,胡卓炎,郭丹,等.酶解工艺参数对荔枝汁出汁率和澄清效果的影响[C]//广东省食品学会.广东省食品学会第六次会员大会暨学术研讨会.广州:广东省食品学会,2012:153-158.Liang L Z,Hu Z Y,Guo D,et al.Enzymatic process parameters influence on juice yield and clarified effect of litchi juice[C]//Guangdong Food Society.Guangdong Province Food Institute of the Sixth Member Symposium.Guangzhou:Guangdong Food Society,2012:153-158.
[12]顾方媛,陈朝银,石家骥,等.纤维素酶的研究进展与发展趋势[J].微生物学杂志,2008,28(1):83-86.Gu F Y,Chen Z Y,Shi J J,et al.Research progress and development trend of cellulase[J].Journal of Microbiology,2008,28(1):83-86.
[13]张洪渊,万海清.生物化学[M].北京:化学工业出版社,2007:116-117.Zhang H Y,Wan H Q.Biochemistry[M].Beijing:Chemical Industry Press,2007:116-117.
[14]张瑶,蒲彪,刘云,等.枇杷果浆酶解工艺的响应曲面法优化[J].食品科学,2010,31(14):106-110.Zhang Y,Pu B,Liu Y,et al.Optimization of enzymolysis of loquat fruit plasma by response surface method[J].Food Science,2010,31(14):106-110.
[15]杨芙莲,聂小伟.不同酶解条件对提取红枣汁效果的探讨[J].陕西科技大学学报,2010,28(4):37-40.Yang F L,Nie X W.Inquire into effect of different enzymolysis conditions on extraction of jujube juice[J].Journal of Shaanxi University of Science and Technology,2010,28(4):37-40.
[16] Landbo A K,Kaack K,Meyer A S.Statistically designed two step response surface optimization of enzymatic prepress treatment to increase juice yield and lower turbidity of elderberry juice[J].Inno-vative Food Science and Emerging Technologies,2007,8(1):135-142.
[17]窦烨,王清路,李俏俏.纤维素酶的应用现状[J].中国酿造,2008(12):15-17.Dou Y,Wang Q L,Li Q Q.The current of application status of cellulase[J].Chinese Brewing,2008(12):15-17.
[18]王菁莎,王颉,刘景彬.纤维素酶的应用现状[J].中国食品添加剂,2005(5):107-110.Wang J S,Wang J,Liu J B.The current of application status of cellulase[J].China Food Additives,2005(5):107-110.