酶法联合超声辅助提取西瓜番茄红素工艺优化  

Optimization of Lycopene Extraction by Enzymatic Method Combined with Ultrasonic Extraction from Watermelon

作　　者：刘义庆[1] 王晓明[2] 刘嫚 LIU Yiqing;WANG Xiaoming;LIU Man(School of Chemical&Environmental Engineering,Jianghan University,Wuhan 430056;School of Life Sciences,Jianghan University,Wuhan 430056)

机构地区：[1]江汉大学化学与环境工程学院,武汉430056 [2]江汉大学生命科学学院,武汉430056

出　　处：《食品工业》2021年第2期37-43,共7页The Food Industry

基　　金：湖北省科技创业服务能力建设专项基金(2018AKA172);武汉市高新技术产业发展计划现代农业专项基金资助(201220837304)。

摘　　要：为了优化提取西瓜番茄红素的工艺,在酶辅助、超声波辅助提取西瓜番茄红素的单因素试验基础上,采用正交试验优化酶辅助、超声波辅助提取西瓜番茄红素工艺。应用响应面法优化酶联合超声波辅助提取西瓜番茄红素工艺。酶、超声波联合作用提取西瓜番茄红素最佳工艺为:向均匀的西瓜糊中添加西瓜糊质量的0.65%的纤维素酶、果胶酶混合酶,混合酶中纤维素酶、果胶酶的质量比为4∶1,调节体系pH为5.3,温度50℃下,酶解2.0 h;然后按料液比为1∶5 g/m L(每克西瓜糊加5 mL)加入体积比为7∶1的乙酸乙酯-丙酮混合溶剂,温度55℃,225 W的功率下,超声提取28 min。根据最佳工艺参数进行试验验证,提取效果好,提取液吸光度理论预测与验证试验值误差0.8%。In order to optimize the process of extracting lycopene from watermelon,the effects on extraction efficiency of enzyme,ultrasonic are studied by orthogonal experiment method and response surface analysis.The result indicate that optimal extraction process by the response surface method is as follow:Adding complex-enzyme to the uniform mixing of watermelon paste,the mass ratio of cellulase and pectinase is 4∶1 in the complex-enzyme,enzyme concentration 0.65%,and pH 5.3.After 2.0 h of enzymolysis at 50℃,the lycopene in watermelon is extracted in the aid of ultrasonic wave,the solvent is the mixture of ethyl acetate and acetone(the volume ratio is 7∶1),the best ultrasonic power is 225 W,the optimum ultrasonic temperature 55℃,the optimum ultrasonic time 28 min,and the ratio of material to liquid 1∶5 g/mL.The error between actual absorbance and theoretical prediction is 0.8%.

关 键 词：番茄红素 酶解 超声波提取 正交试验 响应面分析 

分 类 号：R284.2[医药卫生—中药学] TS255.3[医药卫生—中医学]