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

doi:10.7506/spkx1002-6630-201322008

Abstract

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

CLC Number:

TS261.4

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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