食品科学2011，Vol.32Issue(24)：114-119,6.
酶法提取白酒糟中酚酸物质工艺
Enzymatic Extraction of Phenolic Components from Distiller＇s Grains
王鑫 1刘微微 2曹学丽1
作者信息
- 1. 北京工商大学食品学院
- 2. 食品添加剂与配料北京高校工程研究中心,北京100048
- 折叠
摘要
Abstract
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.关键词
白酒糟/酚酸/酶解/提取/工艺优化Key words
distiller/s grains/phenolic acids/enzymatic hydrolysis/extraction/optimization分类
轻工纺织引用本文复制引用
王鑫,刘微微,曹学丽..酶法提取白酒糟中酚酸物质工艺[J].食品科学,2011,32(24):114-119,6.
