响应面法优化果胶酶酶解提取黑莓花色苷的工艺参数  

Response Surface Methodology as an Approach to Optimize Process Parameters for Pectinase Treatment of Black Berry Slurry for Anthocyanin Extraction

作　　者：卢锋波[1] 刘桂玲[2] 王烁[1] 韩永斌[1] 李玮[3] 

机构地区：[1]南京农业大学农业部农畜产品加工与质量控制重点开放试验室,江苏南京210095 [2]南京农业大学理学院,江苏南京210095 [3]南京市溧水县科技局,南京溧水211200

出　　处：《食品科学》2010年第16期11-15,共5页Food Science

基　　金：江苏省自然基金项目(BK2009649);国家科技服务企业项目(2009GJC10019)

摘　　要：选取果胶酶酶解黑莓浆加酶量、酶解温度和酶解时间3个因素进行Box-Behnken设计,利用响应面法对其提取工艺进行优化研究。利用DesignExpert软件,对酶解花色苷产量的二次多项数学模型解逆矩阵分析表明:在加酶量0.21%、酶解时间1.46h、酶解温度42.7℃工艺条件下,酶解黑莓汁里花色苷产量最高,其最大提取产量预测值为0.645mg/g,与实测值相符。对花色苷含量、Hunter颜色值(L*、C*、h)进行两两线性相关分析,相关程度表明,C*值可在一定程度上表征花色苷含量。To optimize the extraction of anthocyanins from black berry slurry based on pectinase treatment, a Box-Behnken experimental design for three pectinase hydrolysis conditions （namely, pectinase loading and reaction time and temperature） was used to provide experimental data for creating a quadratic regression model reflecting the relationship between the extraction yield of anthocyanins and the hydrolysis conditions and based on this, response surface methodology was used to optimize these hydrolysis conditions. The Design Expert software was employed to inversely resolve the created quadratic regression model, the results indicated that pectinase loading of 0.21%, reaction time of 1.46 h and reaction temperature of 42.7 ℃ were found optimum and that under the optimized conditions, the predicted value of the maximum extraction yield of anthocyanins was 0.645 mg/g, in close agreement with the experimental value. Analysis of pairwise linear correlation among the content of anthocyanins and Hunter colour L＊, C＊ and h values was carried out, and it was found that C＊ value could represent the content of anthocyanins to a certain extent.

关 键 词：黑莓 花色苷 果胶酶 响应面法 

分 类 号：TQ243.1[化学工程—有机化工]