纤维素酶耦合超声波提取玫瑰茄花青素工艺优化  

Optimization of the Extraction Process of Anthocyanin from Roselle by Cellulase Coupled with Ultrasonic Method

作　　者：李双喜 夏诗雨 黄晶 李丹阳 许为民 

机构地区：[1]浙江师范大学行知学院,浙江 金华 [2]金华金年火腿有限公司,浙江 金华

出　　处：《食品与营养科学》2024年第4期405-416,共12页Hans Journal of Food and Nutrition Science

摘　　要：本文以玫瑰茄干花萼为试验材料,采用纤维素酶耦合超声波法优化花青素的提取工艺,并探究实际提取效果。在单因素试验的基础上,选用响应面中心组合试验设计,建立以液料比、超声温度(酶解温度)、超声时间(酶解时间)和超声功率为自变量,玫瑰茄花青素提取得率为因变量的多元回归模型,研究确定各因素的最佳水平值。研究结果表明,最佳工艺条件为:纤维素酶浓度0.4 U/mL,液料比27:1 mL/g,超声温度35℃,超声时间20 min,花青素得率为11.38 mg/g。本研究旨在促进玫瑰茄资源的高值化综合利用,为天然色素的开发提供技术支撑。In this paper, using Roselle dry calyx as experimental material, the extraction process of anthocyanins was optimized by cellulase coupled with ultrasonic method, and the actual extraction effect was explored. On the basis of single-factor experiment, response surface central composite design was used to establish a multiple regression model with liquid-solid ratio, ultrasonic temperature (enzymatic hydrolysis temperature), ultrasonic time (enzymatic hydrolysis time) and ultrasonic power as independent variables and Roselle anthocyanin extraction efficiency as dependent variable, and the study was carried out to determine the optimal level values of each factor. The results showed that the optimum conditions were as follows: cellulase concentration of 0.4 U/ml, liquid-solid ratio of 27:1 ml/g, ultrasonic temperature of 35˚C, ultrasonic time of 20 min, the anthocyanin yield of 11.38 mg/g. This study aims to promote the high-value comprehensive utilization of Roselle resources and provide technical support for the development of natural pigment.

关 键 词：玫瑰茄 花青素 纤维素酶 超声波 响应面优化 

分 类 号：TS2[轻工技术与工程—食品科学与工程]