响应面优化枸杞浊汁酶解工艺研究  

Using Response Surface Methodology for Optimizing Pectinase Hydrolysis of Chinese Wolfberry Cloudy Juice

作　　者：王梦泽 王佳 赵小锋 

机构地区：[1]宁夏林业研究所股份有限公司,宁夏银川750002 [2]西北特色经济林栽培与利用国家地方联合工程研究中心,宁夏银川750002

出　　处：《安徽农业科学》2013年第7期3121-3124,共4页Journal of Anhui Agricultural Sciences

基　　金：国家973项目(2012CB723703)

摘　　要：[目的]为提高枸杞浊汁出汁率,用响应面法优化枸杞浊汁酶解工艺。[方法]用果胶酶、纤维素酶处理枸杞果浆,在酶解条件单因素试验的基础上,采用响应面法研究了果胶酶加量、纤维素酶加量、酶解温度、酶解时间对枸杞浊汁出汁率的影响。[结果]试验表明,当果胶酶加量为77.59μl/kg、纤维素酶加量为12.89μl/kg、酶解时间为68.14 min,酶解温度为46.92℃时,枸杞浊汁出汁率可达88.34%。[结论]研究得出的酶解条件可靠,可为枸杞果汁生产提供参考依据。[Objective] To increase juice yield of Chinese wolfberry cloudy juice,and using response surface methodology to optimize Chinese wolfberry cloudy juice enzymatic hydrolysis process.[Method] Chinese wolfberry pulp was treated by pectinase and cellulase.Based on zymohydrolysis condition single-factor experiment,response surface methodology was adopted to research influences of pectinase addition,cellulose addition,zymohydrolysis temperature and zymohydrolysis duration on juice yield.[Result] The results showed that with pectinase addition of 77.59 μl/kg,cellulose addition of 12.89 μl/kg,zymohydrolysis duration of 68.14 min and zymohydrolysis temperature of 46.92 ℃,the output ratio reach 88.34%.[Conclusion] This zymohydrolysis condition is proved real and reliable,which can provide reference basis for Chinese wolfberry juice.

关 键 词：枸杞 浊汁 出汁率 响应面法 

分 类 号：S567.19[农业科学—中草药栽培]