摘要
采用二次回归正交旋转组合设计对酶法提取白酒糟中酚酸类物质的工艺进行研究。考察了加酶量(X1)、反应时间(X2)、pH值(X3)和液料比(X4)4个试验因素对总酚酸产率(Y)的影响,并得到回归模型:Y=1.28321+0.04783X1+0.03728X2+0.12048X3+0.05152X4-0.05027X12+0.01514X22+0.00099X32-0.03790X42+0.02000X1X2+0.03000X1X3+0.00250X1X4。其最佳工艺条件为:加酶量10mL/100g、酶解时间150min、pH6.6、液料比25:1,得到的最高总酚酸产率为1.51%。实测值与模型预测值偏差为0.67%。高效液相色谱分析表明酶解前后反式阿魏酸含量变化极其显著。
An enzymatic hydrolysis method was proposed to extract phenolic components from distiller＇s grains.The extraction process was optimized by quadratic rotation-orthogonal composite experimental design method.The extraction yield of total phenolic acids was investigated with respect to variable parameters including enzyme dosage（X1）,reaction time（X2）,pH（X3） and material-to-liquid ratio（X4）.A regression model was established as Y=1.28321＋0.04783X1＋0.03728X2＋0.12048X3＋0.05152X4-0.05027X12＋0.01514X22＋0.00099X32-0.03790X42＋0.02000X1X2＋0.03000X1X3＋0.00250X1X4.The optimal extraction conditions were enzyme dosage 10 mL/100 g,pH 6.6,and material-to-liquid ratio 1：25,and hydrolysis time 150 min.Under these conditions,the predicted and actual yields of total phenolic acids were 1.50% and 1.51%,showing a relative error of 0.67%.HPLC analysis indicated that an obvious increase of tran-ferulic acid after enzymatic hydrolysis was observed.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2011年第24期114-119,共6页
Food Science
关键词
白酒糟
酚酸
酶解
提取
工艺优化
distiller
s grains
phenolic acids
enzymatic hydrolysis
extraction
optimization
