响应面法优化果胶酶澄清芡实酒工艺及其效果评价

食品科学 ›› 2013, Vol. 34 ›› Issue (22): 87-91.

响应面法优化果胶酶澄清芡实酒工艺及其效果评价

刘静，胡彦营，李湘利，冯磊，刘开伟，孙宁富

济宁学院生命科学与工程系，山东曲阜 273155

收稿日期:2012-11-04 修回日期:2013-10-28 出版日期:2013-11-25 发布日期:2013-12-05
通讯作者: 李湘利 E-mail:lixiangli221@yeah.net
基金资助:
济宁学院青年科研基金项目

Optimization and Effect Evaluation of Clarification Technology of Euryale Ferox Wine with Pectinase by Response Surface Methodology

LIU Jing，HU Yan-ying，LI Xiang-li，FENG Lei，LIU Kai-wei，SUN Ning-fu

Department of Life Science and Engineering, Jining University, Qufu 273155, China

Received:2012-11-04 Revised:2013-10-28 Online:2013-11-25 Published:2013-12-05
Contact: LI Xiang-Li E-mail:lixiangli221@yeah.net

摘要/Abstract

摘要：

为优化果胶酶澄清芡实酒的最佳工艺，在单因素试验基础上，选取加酶量、酶解pH值、酶解温度和酶解时间为自变量，以芡实酒澄清度为响应值，采用Box-Behnken试验和响应面分析法，研究自变量交互作用对芡实酒澄清效果的影响，模拟得到二次多项式回归方程的预测模型。结果表明：所得回归模型能很好地反映各因素水平与响应值之间的关系，所得果胶酶澄清芡实酒的最佳工艺条件为加酶量0.13g/L、酶解pH3.57、酶解温度38℃、酶解时间41h，此条件澄清后的芡实酒透光率可达95.5%，果胶含量显著降低，其他理化指标变化不大，非生物稳定性明显提高。

关键词: 芡实酒, 果胶酶, 澄清, 响应面法

Abstract:

Response surface methodology was used to optimize the decolorization process of Semen Euryales wine by
pectinase treatment. The clarity of Semen Euryales wine was investigated with respect to four variables including enzyme
dosage, pH, temperature and hydrolysis time by using a Box-Behnken design. As a result, a quadratic polynomial regression
equation was built. The equation could well describe the relationship between the dependent and independent variables.
The optimal experimental conditions for decolorizing Semen Euryales wine were determined as hydrolysis with an enzyme
dosage of 0.13 g/L at 38 ℃ for 41 h at initial pH 3.57. The clarity of samples under the optimized conditions was 95.5%.
In addition, the pectin content was reduced significantly, other physiochemical properties showed minor changes and nonbiostability
was evidently improved.

Key words: Semen Euryales wine, pectinase, clarification, response surface methodology

中图分类号:

TS262.7

刘静，胡彦营，李湘利，冯磊，刘开伟，孙宁富. 响应面法优化果胶酶澄清芡实酒工艺及其效果评价[J]. 食品科学, 2013, 34(22): 87-91.

LIU Jing，HU Yan-ying，LI Xiang-li，FENG Lei，LIU Kai-wei，SUN Ning-fu. Optimization and Effect Evaluation of Clarification Technology of Euryale Ferox Wine with Pectinase by Response Surface Methodology[J]. FOOD SCIENCE, 2013, 34(22): 87-91.

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