摘要
采用单因素筛选试验考察了氢化温度、pH值、氢气压力、氢化时间、催化剂用量、浸膏中异α-酸浓度对异α-酸氢化的影响。再利用Plackett-Burman设计研究了各因素对异α-酸氢化的影响。结果表明,底物异α-酸浓度、氢气压力和pH对异α-酸酒花浸膏氢化效果影响显著;在此基础上,采用L9(34)正交设计法对影响异α-酸酒花浸膏氢化的3个主要因素异α-酸浓度、氢气压力、pH进行了参数优化试验。结果表明,影响异α-酸酒花浸膏氢化的主次因素顺序为异α-酸浓度>氢气压力>pH值,异α-酸氢化的最佳工艺参数为:异α-酸的浓度55mg/mL,氢气压力0.2 MPa,pH值10,催化剂Pb/C用量3%,氢化时间4h。浸膏中四氢异α-酸的浓度达到58.89%,异α-酸氢化转化率达到89.73%。
The factors influenc tor screening experiment, including alyst amount and the concentration ing the hydrogenation of isomerized α-acid were inspected by using the single fac- hydrogenation temperature, pH, hydrogen pressure, hydrogenation time, the cat- of isomerized a-acid in hops extracts. Plackett-Burman design was employed to e- valuate the effects of the 5 factors mentioned above on hydrogenation of iso-α-acid. It showed that concentration of isomerized a-acid, hydrogen pressure and pH were the three most important factors. On the basis of that, the technological parameter of hydrogenation of isomerized a-acids was optimized by adopting the orthogonal design L9 （34）. The results showed that the order of affecting hydrogenation of iso-α-acid was the concentration of iso-α-acid 〉 hydrogen pressure 〉 pH, and the optimum technological parameter of hydrogenation was respectively the concentration of iso-α- acid 55mg/mL, hydrogen pressure 0.2MPa, pill0, the amount of catalyst 3 %. The content of tetrahydro iso-α-acid in hydrogenation extracts was up to 58.89% , and the hydrogenation percent conversion of iso-α-acid was 89.73%.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2011年第10期110-115,共6页
Food and Fermentation Industries
基金
"十一五"国家科技支撑计划项目(2007BAD52B07)
关键词
氢化工艺
四氢异α-酸
异构酒花浸膏
Hydrogenation technology
Tetrahydro iso-α-acids
Isomerized hops extracts
