中国食品添加剂2026，Vol.37Issue(8)：37-43,7.DOI:10.19804/j.issn1006-2513.2026.8.004
樱桃核醒酒多肽酶解提取工艺的响应面法优化
Optimization of enzymatic hydrolysis of cherry stone for preparing anti-hangover peptide by response surface methodology
张媛媛 1王媛 1张明慧 1刘嘉坤1
作者信息
- 1. 沧州医学高等专科学校药学系,沧州 061000
- 折叠
摘要
Abstract
In order to optimize the enzymatic hydrolysis process for extracting anti-hangover peptides from discarded cherry stone.Using antioxidant capacity,degree of hydrolysis,and alcohol dehydrogenase(ADH)activation as evaluation indices,a suitable protease was first selected.Single-factor experiments were used to identify that enzyme dosage,solid-liquid ratio,and hydrolysis temperature had the most significant effects on hydrolysis efficiency.These three factors were then used as variables in a three-level,three-factor Box-Behnken design,with ADH activation rate as the response value.The optimal conditions were determined as follows:protease addition amount of 7800 U/g,enzymatic hydrolysis temperature of 60℃,and solid-liquid ratio of 1∶30(g/mL).Under these conditions,the ADH activation rate of the cherry stone hydrolysate reached 28.75％,which was close to the predicted value.This study provides a theoretical basis for extracting bioactive peptides from discarded cherry stone.关键词
樱桃核/响应面/酶解工艺/醒酒多肽Key words
cherry stone/response surface methodology/enzymatic hydrolysis/anti-hangover peptide分类
轻工纺织引用本文复制引用
张媛媛,王媛,张明慧,刘嘉坤..樱桃核醒酒多肽酶解提取工艺的响应面法优化[J].中国食品添加剂,2026,37(8):37-43,7.
