Optimization of Extraction Process for L(+)-Tartaric Acid from Vitis quinquangularis Lees  via Response Surface Methodology

Abstract

Abstract: On the basis of one-factor-at-a-time experiments, Box-Behnken design (BBD) and response surface methodology (RSM) were applied to optimize extraction with 37% HCl and subsequent precipitation with CaCl2 involved in the extraction of L(+)-tartaric acid from Vitis quinquangularis lees. The optimal HCl treatment conditions were 82 ℃ of temperature, 7 min of treatment time and 18% (V/V) of lees-to-HCl. The optimal precipitation conditions were addition of CaCl2 at a ratio of 50 g/L for 2.4 h of precipitation at pH 6.64. Under these conditions, the L(+)-tartaric acid yield from Vitis quinquangularis lees was 41.63 g/L and the actual recovery rate of L(+)-tartaric acid was 87.64%.

Key words: Vitis quinquangularis, lees, L(+)-tartaric acid, response surface methodology, extraction

CLC Number:

TS262.91

References

[1] 涂佳, 邓学良, 李忠海, 等. 响应面法优化野生毛葡萄中原花青素醇提工艺的试验[J]. 湖南林业科技, 2010, 37(1): 1-6.
[2] YALCIN D, OZCALIK O, ALTIOK E, et al. Characterization and recovery of tartaric acid from wastes of wine and grape juice industries[J]. Journal of Thermal Analysis and Calorimetry, 2008, 94(3): 767-771.
[3] VERSARI A, CASTELLARI M, SPINABELLI U, et al. Recovery of tartaric acid from industrial enological wastes[J]. Journal of Chemical Technology and Biotechnology, 2001, 76: 485-488.
[4] 楼锦芳, 张建国. 酶法合成L(+)-酒石酸的研究进展. 食品科技, 2006, 31(11): 162-164.
[5] 黄滕华, 钱晓梅. L(+)-酒石酸的生产[J]. 工业微生物, 1991, 21(4): 14-17.
[6] 杨文雄, 高彦祥. 响应面法及其在食品工业中的应用[J]. 中国食品添加剂, 2005(2):68-71.
[7] BRANDVIK P J, DALING P S. Optimization of oil spill dispersant composition by mixture design and response surface methods[J]. Chemometrics and Intelligent Laboratory Systems, 1998,42(1-2): 63-72.
[8] 王振宇, 周芳, 赵鑫. 响应面分析法优化超声波提取大果沙棘总黄酮工艺[J]. 中国食品学报, 2007(6): 44-51.
[9] 孟宪军, 李冬男, 汪艳群, 等. 响应曲面法优化五味子多糖的提取工艺[J]. 食品科学, 2010, 31(4): 111-115.
[10] LUIS J A, FRANCISCO A R, RICARDO A. Recovery and concentration by electrodialysis of tartaric acid from fruit juice industries waste[J]. Journal of Chemical Technology and Biotechnology, 1997, 70: 247-252.
[11] 庞玉珍, 齐风兰. 比色法测定葡萄酒中酒石酸的条件试验[J]. 天津轻工业学院学报, 1991(1): 74-78.
[12] 张志清, 吕晓飞, 姚艳艳, 等. 响应面法优化超声波辅助提取麦麸中阿魏酸[J]. 中国粮油学报, 2010, 25(9): 76-81.
[13] 刘军海, 黄宝旭, 蒋德超. 响应面分析法优化艾叶多糖提取工艺研究[J]. 食品科学, 2009, 30(2): 114-118.
[14] BOX G E P, BEHNKEN D W. Some new three level designs for the study quantitative variables[J]. Technometrics, 1960, 2(4): 455-475.
[15] RIVAS B, TORRADO A, MOLDES A B, et al. Tartaric acid recovery from distilled lees and use of the residual solid as an economic nutrient for Lactobacillus[J]. Journal of Agricultural and Food Chemistry, 2006, (54): 7904-7911.

Optimization of Extraction Process for L(+)-Tartaric Acid from Vitis quinquangularis Lees via Response Surface Methodology

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments

[1]	CAO Yanfei, LU Jinshuai, ZHAO Shengpeng, LI Siqi, LI Hongjun. Effect of Soy Lecithin, Glucose Oxidase, and Transglutaminase on Dough Rheology and Quality Properties of Steamed Bread Enriched with Potato Pulp [J]. FOOD SCIENCE, 2023, 44(14): 20-28.
[2]	ZENG Xiangquan, LI Qianqian, JIANG Weibo, YANG Qian, XI Yu, LI Xuejie, LI Yan, HUI Bowen, LI Jian. Recent Progress in Extraction and Structural and Functional Properties of Banana Tannins [J]. FOOD SCIENCE, 2022, 43(23): 326-335.
[3]	HU Yanli, PAN Lili, YAN Shuzhen, CHEN Shuanglin. Analysis of Antioxidant Activity of 2,7-Dihydroxy-3,6,9-trimethyl-9H-xanthene-1,4,5,8-tetraone and Optimization of Solid-State Fermentation Conditions for Its Production [J]. FOOD SCIENCE, 2022, 43(14): 199-207.
[4]	WANG Feng, XIAO Chuxiang, LIU Shuzhen, WANG Fengwu. Extraction of Flavonoids from Durian Seeds and Its Antioxidant and Anti-aging Effects in Caenorhabditis elegans [J]. FOOD SCIENCE, 2021, 42(9): 123-129.
[5]	LIU Meng, GAO Haiyan, FANG Xiangjun, WU Weijie, CHEN Hangjun, LIU Ruiling. Optimization of Ultrasonic-Microwave Assisted Extraction of Phenolic Acids from Chinese Bayberries (Morella rubra Sieb. et Zucc) of Different Maturities and a Comparative Study of Their Antioxidant Activities [J]. FOOD SCIENCE, 2021, 42(3): 112-120.
[6]	MA Yongqiang, XIU Weiye, LI Chenchen, WANG Yiqi, CHEN Junjie. Optimization of Preparation Process for Lycopene-Loaded Nanostructured Lipid Carrier by Central Composite Design-Response Surface Methodology [J]. FOOD SCIENCE, 2021, 42(3): 121-127.
[7]	GUO Yan, DENG Jie, REN Zhiqiang, HUANG Zhiguo, WEI Chunhui, HUANG Mingcai. Optimization of the Production of Ethyl Hexanoate and Ethyl Butyrate by Cofermentation of Saccharomyces cerevisiae and Esterifying Bacteria from Pit Mud of Chinese Baijiu Using Response Surface Methodology [J]. FOOD SCIENCE, 2021, 42(10): 209-217.
[8]	JIAO Wenshu, GUAN Jiaqi, SHI Jialu, LI Bailiang, LU Jingjing, YAN Fenfen, LI Na, ZHAN Meng, HUO Guicheng. Optimization of Medium Composition and Fermentation Conditions for Folate Production by Lactococcus lactis KLDS4.0325 by Response Surface Methodology [J]. FOOD SCIENCE, 2020, 41(6): 123-130.
[9]	ZHANG Shanshan, LI Xiaobin, ZHANG Xuanming, HAN Liwen, LIU Kechun. Decolorization and Antioxidant Activities of Peptides from Neptunea cumingi Muscle Protein Hydrolysate [J]. FOOD SCIENCE, 2020, 41(6): 252-258.
[10]	XU Weili, FU Zhuang, WANG Xu, ZHAO Yue, WANG Chenzhao, MA Jiajun, WANG Zhibing. Homogeneous Liquid-Liquid Microextraction Based on the Solidification of Sedimentary Ionic Liquid Coupled with High Performance Liquid Chromatography for the Determination of Phenylurea Residues in Vegetables Samples [J]. FOOD SCIENCE, 2020, 41(4): 248-255.
[11]	SI Kuolin, XU Juanjuan, YUE Tianli, YUAN Yahong, GUO Chunfeng. Optimization of Fermentation Conditions for γ-Aminobutyric Acid Production by Lactobacillus buchneri [J]. FOOD SCIENCE, 2020, 41(2): 87-93.
[12]	AN Panyu, WANG Jingxin, XIAO Lan, LI Xiexin, LI Wei, LIANG Xinmei. Optimization of the Preparation of Fat Substitutes Using Plackett-Burman Design Combined with Box-Behnken Response Surface Methodology [J]. FOOD SCIENCE, 2020, 41(10): 255-264.
[13]	TANG Yong, DING Honghao, CAI Jun. Optimization of Fermentation Conditions for Xylosidase Production by Aspergillus niger [J]. FOOD SCIENCE, 2020, 41(10): 172-179.
[14]	CAO Chenchen, FENG Meiqin, SUN Jian, XU Xinglian, ZHOU Guanghong. Process Optimization for the Production of Fermented Sausages Inoculated with Probiotic Starter Cultures Using Response Surface Analysis [J]. FOOD SCIENCE, 2019, 40(6): 69-76.
[15]	YU Huan, GUAN Jingxi, YANG Ying, HUANG Xiaoyun, CHENG Guo, XIE Taili, XIE Linjun. Effects of Seven Wild Wine Yeast Strains on the Aroma Compounds of ‘Guipu 3’ Dry White Wines [J]. FOOD SCIENCE, 2019, 40(4): 251-258.