纤维素酶辅助超声波法优化茄子皮色素提取工艺研究  

Optimization of Extraction Technology of Pigment from Eggplant Skin by Cellulase-assisted Ultrasonic Method

作　　者：张丽[1] 牛丽丽[1] 刘娜[1] 张彦[1] 樊静[1] ZHANG Li;NIU Li-li;LIU Na;ZHANG Yan;FAN Jing(Department of Applied Chemistry,Hengshui University,Hengshui 053000,China)

机构地区：[1]衡水学院应用化学系,河北衡水053000

出　　处：《中国调味品》2021年第6期154-159,共6页China Condiment

基　　金：河北省重点研发计划自筹项目(18217311);国家级大学生创新创业训练计划项目(202010101001)。

摘　　要：以乙醇的酸溶液为溶剂,采用纤维素酶辅助超声波法从新鲜的圆茄子皮中提取茄子皮色素,考察酶浓度、酶解温度、酶解时间、超声时间等7个单因素。在此基础上,选取4个主要影响因素进行Box-Behnken中心组合试验设计,设计试验方案后,按照方案进行响应面分析试验,得到提取茄子皮色素的最佳条件:纤维素酶浓度为9 mg/mL,酶解温度为45℃,酶解时间为85 min,超声时间为61 min,超声温度为45℃,pH为6,料液比为1∶65时,提取效果最佳,提取率高达4.753%。The pigment is extracted from fresh round eggplant skin by cellulase-assisted ultrasonic method with the acid solution of ethanol as the solvent.Seven single factors including enzyme concentration,enzymolysis temperature,enzymolysis time and ultrasonic time are investigated.On this basis,four main influencing factors are selected for Box-Behnken center combination experiment design.After designing the experimental scheme,response surface analysis experiment is carried out according to the scheme,and the optimal extraction conditions are obtained as follows:when cellulase concentration is 9 mg/mL,enzymolysis temperature is 45℃,enzymolysis time is 85 min,ultrasonic time is 61 min,ultrasonic temperature is 45℃,pH is 6,solid-liquid ratio is 1∶65,the extraction effect is the best,the extraction rate is up to 4.753%.

关 键 词：茄子皮色素 超声提取法 纤维素酶 单因素试验 响应面分析法 

分 类 号：TS264.4[轻工技术与工程—发酵工程]