柑橘皮酶解工艺及其对活性产物还原性糖与黄酮产出特征的影响  

Enzymatic hydrolysis process of citrus peel and its effect on the production characteristics of reducing sugars and flavonoids as active products

作　　者：陶安安 吴月娟 顾品 罗哲 袁枫 邱浩 李国雷 TAO Anan;WU Yuejuan;GU Pin;LUO Zhe;YUAN Feng;QIU Hao;LI Guolei(Xiangshan County Agricultural and Rural Green Development Center,Xiangshan 315700,Zhejiang;Ningbo Yanxiang Environmental Protection Technology Co.,Ltd.,Xiangshan 315734,Zhejiang;Xiangshan Yonghong Fruit and Vegetable Co.,Ltd.,Xiangshan 315736,Zhejiang;Zhejiang Key Research Laboratory of Agricultural Resources and Environment,Hangzhou 310058,Zhejiang;College of Environment and Resources,Zhejiang University,Hangzhou 310058,Zhejiang;Xiangshan County Agricultural Technology Extension Center,Xiangshan 315700,Zhejiang)

机构地区：[1]象山县农业农村绿色发展中心,浙江象山315700 [2]宁波延象环保科技有限公司,浙江象山315734 [3]象山甬红果蔬有限公司,浙江象山315736 [4]浙江省农业资源与环境重点研究实验室,浙江杭州310058 [5]浙江大学环境与资源学院,浙江杭州310058 [6]象山县农业技术推广中心,浙江象山315700

出　　处：《浙江农业科学》2025年第3期712-718,共7页Journal of Zhejiang Agricultural Sciences

基　　金：宁波市公益性科技计划(2022S109)。

摘　　要：为推动包括腐烂柑橘在内的废弃柑橘皮通过生物酶解转化实现高值资源化利用的目标,基于纤维素酶和果胶酶添加量、复合酶配比、酶解温度、pH值、底物浓度、酶解时间等单因素变化,探究了纤维素酶和果胶酶组成的复合酶对柑橘皮的酶解及其活性产物还原性糖与黄酮产出特征的影响。结果表明,反应体系内底物浓度(柑橘皮∶水)为1∶2、纤维素酶与果胶酶添加总量为0.10%(酶比1∶1)、pH值4.5、温度55℃和时间24 h是复合酶水解柑橘皮的优化工艺参数,在此条件下柑橘皮的降解率、溶液中还原性糖含量和黄酮提取量达到最大,分别为99.80%、10.14%和20.37 mg·g^(-1)。In order to promote the high-value resource utilization of discarded citrus peels,including rotten citrus fruits,through biological enzymatic conversion,the effects of a composite enzyme composed of cellulase and pectinase on the enzymatic hydrolysis of citrus peels and the production characteristics of their active products,reducing sugars and flavonoids,were investigated based on single factor changes such as cellulase and pectinase addition,composite enzyme ratio,enzymatic hydrolysis temperature,pH value,substrate concentration,and enzymatic hydrolysis time.The results showed that the optimized process parameters for the enzymatic hydrolysis of citrus peel by composite enzyme were the substrate concentration(citrus peel∶water)of 1∶2,the total addition of 0.10%cellulase and pectinase(enzyme ratio 1∶1),the pH value of 4.5,the temperature of 55℃,and the time of 24 h.Under these conditions,the degradation rate of citrus peel,the content of reducing sugars in the solution,and the extraction amount of flavonoids reached the maximum,which were 99.80%,10.14%,and 20.37 mg·g^(-1),respectively.

关 键 词：柑橘皮 酶解 还原性糖 黄酮 

分 类 号：TS255[轻工技术与工程—农产品加工及贮藏工程]