超声波辅助酶法提取葡萄皮渣多酚工艺优化
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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.
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.
引文
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[14]钱时权,石亚中,伍亚华,等.纤维素酶对山葡萄渣中白藜芦醇提取的影响[J].食品与发酵工业,2011,37(3):207-209.
[15]李素岳.蛇龙珠果实成熟过程中的品质变化及浸渍工艺对其葡萄酒品质的影响[D].兰州:甘肃农业大学,2013.
[16]张蕊,闫凤超,李佳梅,等.超声波辅助提取香菇多糖工艺研究[J].现代化农业,2017,17(12):32-34.
[17]吴昊,宗志敏,石金龙.超声波协同酶法提取银杏黄酮的工艺研究[J].中国资源综合利用,2012,30(11):26-29.
[18]张建华,李敏,陈霞,等.响应面法优化‘蛇龙珠’葡萄皮渣中多酚提取条件的研究[J].甘肃农业大学学报,2016,51(5):141-147.
[2]白耀栋.甘肃河西走廊地区酿酒葡萄发展的优劣势分析[J].中外葡萄与葡萄酒,2016,15(2):60-62.
[3]梁传红,陈帅,李开雄,等.响应面法优化赤霞珠葡萄籽多酚提取工艺[J].价值工程,2015,73(23):179-181.
[4]Dwyer K,Hosseinian F,Rod M.The market potential of grape waste alternatives[J].Journal of Food Research,2014,3(2):91-106.
[5]?tambuk P,Toma?kovi,et al.Application of pectinases for recovery of grape seeds phenolics[J].Biotech,2016,6(2):224.
[6]Giovinazzo G,Grieco F.Functional properties of grape and wine polyphenols[J].Plant Foods Hum Nutr,2015,70(4):454-462.
[7]Balasundram N,Sundram K,Samman S.Phenolic compounds in plants and agri-industrial by-products:Antioxidant activity,occurrence,and potential uses[J].Food Chemistry,2006,99(1):191-203.
[8]Szajdek A,Borowska E J.Bioactive compounds and health-promoting properties of berry fruits:A review[J].Plant Foods for Human Nutrition,2008,63(4):147-156.
[9]Dai J,Mumper R J.Plant phenolics:Extraction,analysis and their antioxidant and anticancer properties[J].Molecules,2010,15(10):7313-7352.
[10]Pandey K B,Rizvi S I.Plant polyphenols as dietary antioxidants in human health and disease[J].Oxidative Medicine & Cellular Longevity,2009,2(5):270-278.
[11]陈红,崔海月,李玉扩,等.超声波协同酶法提取大豆多糖工艺的研究[J].吉林农业大学学报,2011,33(5):581-586.
[12]Wang J,Sun B,Cao Y,et al.Optimisation of ultrasound-assisted extraction of phenolic compounds from wheat bran[J].Food Chemistry,2008,106(2):482-488.
[13]Rostagno M A,Palma M,Barroso C G.Ultrasound-assisted extraction of isoflavones from soy beverages blended with fruit juices[J].Analytica Chimica Acta,2007,597(2):265-272.
[14]钱时权,石亚中,伍亚华,等.纤维素酶对山葡萄渣中白藜芦醇提取的影响[J].食品与发酵工业,2011,37(3):207-209.
[15]李素岳.蛇龙珠果实成熟过程中的品质变化及浸渍工艺对其葡萄酒品质的影响[D].兰州:甘肃农业大学,2013.
[16]张蕊,闫凤超,李佳梅,等.超声波辅助提取香菇多糖工艺研究[J].现代化农业,2017,17(12):32-34.
[17]吴昊,宗志敏,石金龙.超声波协同酶法提取银杏黄酮的工艺研究[J].中国资源综合利用,2012,30(11):26-29.
[18]张建华,李敏,陈霞,等.响应面法优化‘蛇龙珠’葡萄皮渣中多酚提取条件的研究[J].甘肃农业大学学报,2016,51(5):141-147.
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