摘要
以赤霞珠葡萄皮渣为原料,采用超声波辅助酶法提取多酚化合物。在探讨超声时间、超声功率、酶解pH及酶解温度对葡萄皮渣多酚得率影响的基础上,应用正交试验优化超声波辅助酶法提取葡萄皮渣多酚的工艺条件。结果表明:影响多酚得率的主次因素为超声时间>酶解温度>超声功率>酶解pH,最佳工艺参数为超声时间15 min,超声功率400 W,酶解pH6.0,酶解温度60℃,在此工艺条件下多酚得率最高为1.493%±0.0068%。该工艺成本低、简单快速、稳定可行且提取剂环保无公害,因此可以有效替代传统方法提取葡萄皮渣中的多酚。
Taking Cabernet Sauvignon grape pomace as the research material,polyphenols were extracted by ultrasonic-assisted enzymatic method.Based on the influence of ultrasonic treatment time,ultrasonic power,enzymatic hydrolysis pH and enzymatic hydrolysis temperature on the yied of grape marc polyphenols were discussed,the optimal conditions of ultrasonic-assisted enzymatic extraction of polyphenols from grape pomace were determined using the orthogonal experiments.The results showed that the primary and secondary factors affecting polyphenols yield were ultrasonic time>enzymatic hydrolysis temperature>ultrasonic power>enzymatic hydrolysis pH.The optimal process parameters identified were as follows:ultrasonic time was 15 minutes,ultrasonic power was 400 W,enzymatic hydrolysis pH was 6.0,enzymatic hydrolysis temperature was 60℃,under these process conditions,the highest polyphenol yield could reach 1.493%±0.0068%.The process is less expensive,simple and ripe,stable and feasible,and since it is based on the environmentally friendly extraction solvent,it may provide a valuable alternative to the conventional extraction methods.
作者
陈瑞喜
王璐璐
陈德蓉
雷芳萍
杨学山
祝霞
CHEN Rui-xi;WANG Lu-lu;CHEN De-rong;LEI Fang-ping;YANG Xue-shan;ZHU Xia(College of Food Science and Engineering,Gansu Agricultural University,Lanzhou 730070,China;Gansu Key Laboratory of Viticulture and Enology,Lanzhou 730070,China)
出处
《食品工业科技》
CAS
北大核心
2019年第9期198-201,共4页
Science and Technology of Food Industry
基金
甘肃农业大学SRTP重点项目(20180946)
国家自然基金地区基金项目(31660455
31760454)
甘肃省重点研发计划(17YF1NA060)
关键词
葡萄皮渣
多酚
超声波
纤维素酶
grape pomace
polyphenols
ultrasonic
cellulose
