中国食品添加剂2024，Vol.35Issue(7)：46-54,9.DOI:10.19804/j.issn1006-2513.2024.7.007
响应面法优化酶解处理制备墨红玫瑰花还原糖的工艺
Optimization of enzymatic hydrolysis for the preparation of MoHong rose petal reducing sugars using response surface methodology
摘要
Abstract
Taking MoHong rose petals as raw material,cellulase or pectinase was employed to treat the MoHong rose petals,with the reducing sugar content as the target parameter.The optimal conditions for the enzymatic hydrolysis of MoHong rose petals,including the liquid-to-material ratio,enzyme dosage,and hydrolysis time,were determined through single-factor and response surface experiments.Subsequently,the impact of enzymatic hydrolysis extraction on the antioxidant properties and elastase inhibition activity of the samples was evaluated.The results indicated that the optimal process conditions for cellulase hydrolysis were as follows:material-to-liquid ratio 1∶54.20(g/mL),cellulase dosage of 4.00％,and extraction time of 3 h 49 min.The reducing sugar content of the extracts reached 139.07±1.32 mg/g.For pectinase hydrolysis,the optimal conditions were a solid-to-liquid ratio of 1∶61.80(g/mL),enzyme dosage of 5.52％,and extraction time of 3 h 12 min,with a reducing sugar content of 122.99±1.14 mg/g in the dark rose petals under these conditions.HPLC analysis revealed that the primary reducing sugars present in the extracts obtained from the enzymatic treatment of dark rose petals by both cellulase and pectinase were glucose and galactose.The content of reducing sugars,antioxidant properties,and elastase inhibitory activity of the MoHong rose petal extracts were significantly enhanced after enzymatic treatment,providing theoretical support for further processing of MoHong rose petals.关键词
墨红玫瑰/酶解/响应面优化/还原糖含量/抗氧化/弹性蛋白酶Key words
MoHong rose petals/enzymatic hydrolysis/response surface optimization/reducing sugar content/antioxidant/elastase分类
轻工纺织引用本文复制引用
周慧伟,张红霞,高莉,段焰青,刘秀明,杜芝芝..响应面法优化酶解处理制备墨红玫瑰花还原糖的工艺[J].中国食品添加剂,2024,35(7):46-54,9.基金项目
云南中烟工业有限责任公司重点项目"基于氨基酸的香精香料制备技术研究"(2022XL02) （2022XL02）
