苹果多酚的提取工艺优化  

Optimization of Extracting Polyphenols from Apple Pomace

作　　者：郭世纪 刘政 王会 GUO Shiji;LIU Zheng;WANG Hui(School of Food and Health,Jinzhou Medical University,Jinzhou 121001)

机构地区：[1]锦州医科大学食品与健康学院,锦州121001

出　　处：《食品工业》2024年第7期37-43,共7页The Food Industry

基　　金：辽宁省2022年省级大学生创新训练项目(S202210160021);2023年辽宁省自然科学基金计划项目(2023-MS-309)。

摘　　要：为探究超声波辅助复合酶法提取苹果多酚的最佳工艺,使用苹果渣为原材料,采用Plackett-Burman结合Box-Behnken响应面法,探究液料比、乙醇体积分数、果胶酶与纤维素酶质量比、复合酶添加量、酶解时间、超声时间、超声功率7个因素对苹果多酚提取率的影响。结果表明,苹果多酚最佳提取条件为液料比25︰1 (mL/g)、果胶酶与纤维素酶质量比1︰3、酶添加量2.4%、超声功率90 W、乙醇体积分数75%、酶解时间81 min、超声时间27min。在此提取条件下,苹果多酚预测值为2.161 mg/g,试验最终得率为2.210 mg/g。试验结果可为苹果渣的有效利用和苹果多酚的高效提取、进一步研究及应用提供试验依据。In order to study the best technology of extracting polyphenols from apple by ultrasonic-assisted composite enzyme,using apple residue as raw material,Plackett-Burman combined with Box-Behnken response surface method was used to investigate the effects of seven factors on the extraction rate of apple polyphenols,including the mass ratio of pectinase to cellulase,the addition amount of complex enzyme,enzymolysis time,liquid to solid ratio,ethanol volume fraction,ultrasonic power and ultrasonic time.The results showed that the optimal extraction condition was that mass ratio of pectinase to cellulase 1:3,enzyme dosage 2.4%,enzymolysis time 81 min,liquid-solid ratio 25:1(mL/g),ethanol volume fraction 75%,ultrasonic power 90 W and ultrasonic time 27 min.Under the extraction condition,the predicted value of apple polyphenol was 2.161 mg/g,and the final yield was 2.210 mg/g.The results can provide experimental basis for the effective utilization of apple pomace and the efficient extraction of apple polyphenols,further research and application.

关 键 词：苹果渣 苹果多酚 果胶酶 纤维素酶 超声波 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]