摘要
本研究以丽江蓝莓为研究对象,探究其果皮多酚提取的关键影响因素及最佳工艺。在单因素实验基础上进行响应面实验设计优化,主要探究料液比、纤维素酶与果胶酶比例、混合酶添加量、酶解时间以及超声温度对多酚提取量的影响。实验数据表明,在料液比1∶50(g∶m L)、果胶酶与纤维素酶质量比3∶1、混合酶添加量为蓝莓皮质量的2.5%、酶解时间5 h、超声温度30℃的条件下,多酚提取量达(144.328±1.150)mg·g^(-1),提取量较优化前提高近3倍。此研究为丽江蓝莓果皮多酚高效提取及资源开发提供了理论与技术支撑。
In this study,we took Lijiang blueberry as the research object to explore the key influencing factors and the optimal process of peel polyphenol extraction.On the basis of single factor experiments,the experimental design of the response surface was optimized,and the effects of solid-liquid ratio,cellulase and pectinase ratio,mixed enzyme addition,enzymatic hydrolysis time and ultrasonic temperature on the extraction of polyphenols were mainly explored.The experimental data showed that the extraction amount of polyphenols was as high as(144.328±1.150)mg·g^(-1) under the conditions of solid-liquid ratio of 1 to 50(the numeric units are g and mL,respectively),the mass ratio of pectinase to cellulase was 3 to 1,the amount of mixed enzyme added was 2.5%of the mass of blueberry peel,the enzymatic hydrolysis time was 5 h,and the ultrasonic temperature was 30℃,which was nearly 3 times higher than that before optimization.This study provides theoretical and technical support for the efficient extraction of polyphenols from blueberry peel and the development of resources in Lijiang.
作者
李丹
杨志龙
肖志才
马良艳
浦同恒
LI Dan;YANG Zhilong;XIAO Zhicai;MA Liangyan;PU Tongheng(Lijiang Teachers College,Lijiang 674199,China)
出处
《现代食品》
2025年第15期98-101,105,共5页
Modern Food
基金
2024年云南省教育厅科学研究基金项目(2024J1581)。
关键词
丽江蓝莓
多酚
提取工艺优化
Lijiang blueberries
polyphenols
extraction process optimization
