响应面法优化酶解处理制备墨红玫瑰花还原糖的工艺  

Optimization of enzymatic hydrolysis for the preparation of MoHong rose petal reducing sugars using response surface methodology

作　　者：周慧伟 张红霞[1] 高莉 段焰青 刘秀明 杜芝芝[1] ZHOU Huiwei;ZHANG Hongxia;GAO Li;DUAN Yanqing;LIU Xiuming;DU Zhizhi(Key Laboratory of Economic Plants and Biotechnology,Yunnan Key Laboratory for Wild Plant Resourse,Kunming Institute of Botany,Chinese Academy of Sciences,Kunming 650201;University of Chinese Academy of Sciences,Beijing 100049;Technical Center of China Tobacco Yunnan Industrial Co.,Ltd.,Kunming 650231)

机构地区：[1]中国科学院昆明植物研究所资源植物与生物技术重点实验室,云南省野生资源植物研发重点实验室,昆明650201 [2]中国科学院大学,北京100049 [3]云南中烟工业有限责任公司技术中心,昆明650231

出　　处：《中国食品添加剂》2024年第7期46-54,共9页China Food Additives

基　　金：云南中烟工业有限责任公司重点项目“基于氨基酸的香精香料制备技术研究”(2022XL02)。

摘　　要：以墨红玫瑰花瓣为原料,采用纤维素酶或果胶酶处理墨红玫瑰花瓣,以还原糖含量为指标,通过单因素和响应面试验确定墨红玫瑰花瓣酶解过程中料液比、酶添加量和酶解时间的最佳条件。在此基础上,检测酶解提取对样品抗氧化、弹性蛋白酶抑制活性的影响。结果表明,纤维素酶酶解的最佳工艺条件如下:料液比1∶54.20(g/mL),纤维素酶添加量4.00%,提取时间3 h 49 min,所得提取物中还原糖含量达到139.07±1.32 mg/g。果胶酶酶解的最佳工艺条件为料液比1∶61.80(g/mL),酶添加量5.52%,提取时间3 h 12 min,此条件下墨红玫瑰花瓣还原糖含量为122.99±1.14 mg/g。HPLC分析发现2种酶解处理的墨红玫瑰花瓣提取物所含的主要还原糖均为葡萄糖和半乳糖。经酶法处理后获得的墨红玫瑰花瓣提取物的还原糖含量、抗氧化性及弹性蛋白酶抑制力均得到明显提升,为墨红玫瑰花深加工提供理论支持。Taking MoHong rose petals as raw material,cellulase or pectinase was employed to treat the MoHong rose petals,with the reducing sugar content as the target parameter.The optimal conditions for the enzymatic hydrolysis of MoHong rose petals,including the liquid-to-material ratio,enzyme dosage,and hydrolysis time,were determined through single-factor and response surface experiments.Subsequently,the impact of enzymatic hydrolysis extraction on the antioxidant properties and elastase inhibition activity of the samples was evaluated.The results indicated that the optimal process conditions for cellulase hydrolysis were as follows:material-to-liquid ratio 1∶54.20(g/mL),cellulase dosage of 4.00%,and extraction time of 3 h 49 min.The reducing sugar content of the extracts reached 139.07±1.32 mg/g.For pectinase hydrolysis,the optimal conditions were a solid-to-liquid ratio of 1∶61.80(g/mL),enzyme dosage of 5.52%,and extraction time of 3 h 12 min,with a reducing sugar content of 122.99±1.14 mg/g in the dark rose petals under these conditions.HPLC analysis revealed that the primary reducing sugars present in the extracts obtained from the enzymatic treatment of dark rose petals by both cellulase and pectinase were glucose and galactose.The content of reducing sugars,antioxidant properties,and elastase inhibitory activity of the MoHong rose petal extracts were significantly enhanced after enzymatic treatment,providing theoretical support for further processing of MoHong rose petals.

关 键 词：墨红玫瑰 酶解 响应面优化 还原糖含量 抗氧化 弹性蛋白酶 

分 类 号：TS202.1[轻工技术与工程—食品科学]