摘要
对啤酒花精油超声波辅助水酶法提取工艺进行了研究,通过单因素试验,运用Plackett-Burman试验设计、最陡爬坡试验结合Box-Behnken设计对提取工艺进行响应曲面优化。评价了复合酶量(木瓜蛋白酶∶纤维素酶∶果胶酶=1∶1∶1,质量比)、料液比、酶解温度、酶解时间、酶解pH、超声波功率、超声波时间7个因素对啤酒花精油提取率的影响。用中心组合设计及响应面分析法确定最优条件为:复合酶添加量3.0%、酶解温度50℃、酶解时间2.5 h、酶解pH5,实际啤酒花精油提取率为5.27%。
Aqueous extraction of Essential oil from Humulus lupulus with various enzymes assisted by ultrasound was investigated. Through single factor experiment, using Plackett-Burman experimental design, the steepest ascent experiment combined with the response surface optimization design of Box-Behnken on extraction process. Evaluation of the effect of mixed enzyme （Papain∶Cellulase ∶Pectinase=1∶1∶1,weight ratio）amont, liquid/solid ratio, hydrolysis temperature and time, pH, ultrasonic power, ultrasonic time on the Humulus lupulus Essential oil extraction rate. Using central composite design and response surface analysis method to determine the optimum conditions for the composite enzyme amount 3.0%,hydrolysis temperature 50℃, hydrolysis time 2.5 h, pH 5, extraction rate of Humulus lupulus Essential oil is 5.27%.
出处
《食品研究与开发》
CAS
北大核心
2014年第1期34-41,共8页
Food Research and Development
作者简介
冷进忪（198l-），男（汉），讲师，硕士，研究方向：食品资源开发利用
