随机质心衍射优化酶法去除客家娘酒中氨基甲酸乙酯工艺

doi:10.7506/spkx1002-6630-201322008

食品科学 ›› 2013, Vol. 34 ›› Issue (22): 40-43.doi: 10.7506/spkx1002-6630-201322008

随机质心衍射优化酶法去除客家娘酒中氨基甲酸乙酯工艺

沈棚，黄敏欣，白卫东，钱敏，朱豪

1.仲恺农业工程学院轻工食品学院，广东广州 510225；2.华南农业大学食品学院，广东广州 510642

收稿日期:2012-10-29 修回日期:2013-10-23 出版日期:2013-11-25 发布日期:2013-12-05
通讯作者: 白卫东 E-mail:whitebai2001@yahoo.com.cn
基金资助:
广东客家娘酒工业化研究;广东客家娘酒中发酵微生物的研究

Optimization of Enzymatic Removal of Urethane from Hakka Mother Wine Using Random Centroid Optimization Methodology

SHEN Peng，HUANG Min-xin，BAI Wei-dong，QIAN Min，ZHU Hao

1. College of Light Industry and Food, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China；
2. College of Food Science, South China Agricultural University, Guangzhou 510642, China

Received:2012-10-29 Revised:2013-10-23 Online:2013-11-25 Published:2013-12-05

摘要/Abstract

摘要：

通过随机质心衍射程序中的随机搜索，图心搜索及优化映射设计试验确定客家娘酒中尿素去除的最佳工艺：温度20.70℃、pH4.26、加酶量48.06mg/L、酶解时间50h、酶解2次。在此工艺条件下酶解处理过的客家娘酒中尿素含量降低为(2.134±0.024)mg/L。测得储藏1年后的该客家娘酒中氨基甲酸乙酯含量为(25.632±0.017)μg/kg，与没有经过酶解的客家娘酒相比减少了88.5%。有效地降低客家娘酒中氨基甲酸乙酯的含量，提高了饮用的安全性。

关键词: 随机质心衍射, 酶解, 客家娘酒, 氨基甲酸乙酯

Abstract:

The enzymatic removal of urethane from Hakka mother wine with acid urease was optimized by using randomcentriod
optimization through random search, centroid search and optimal mapping of the random centroid diffraction
procedure. The optimal enzymatic hydrolysis conditions were found to be hydrolysis at 20.70 ℃, initial pH 4.26 for 50 h
with an enzyme of 48.06 mg/L repeated twice. The urea content in Hakka mother wine after the enzymatic treatment was
decreased to (2.134 ± 0.024) mg/L. The urethane content in Hakka mother liquor after one-year storage was measured to
be (25.632 ± 0.017) μg/kg, which showed an 88.5% reduction compared to that without enzymatic treatment. Therefore,
the urethane content in Hakka mother wine can be reduced effectively by the optimized enzymatic treatment and the
consumption safety is improved greatly.

Key words: random-centroid optimization, enzymatic hydrolysis, Hakka mother wine, urethane

中图分类号:

TS261.4

沈棚，黄敏欣，白卫东，钱敏，朱豪. 随机质心衍射优化酶法去除客家娘酒中氨基甲酸乙酯工艺[J]. 食品科学, 2013, 34(22): 40-43.

SHEN Peng，HUANG Min-xin，BAI Wei-dong，QIAN Min，ZHU Hao. Optimization of Enzymatic Removal of Urethane from Hakka Mother Wine Using Random Centroid Optimization Methodology[J]. FOOD SCIENCE, 2013, 34(22): 40-43.

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随机质心衍射优化酶法去除客家娘酒中氨基甲酸乙酯工艺

Optimization of Enzymatic Removal of Urethane from Hakka Mother Wine Using Random Centroid Optimization Methodology

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