纤维素酶辅助超声波法优化茄子皮色素提取工艺研究-《中国调味品》

文章信息/Info

Title:: Optimization of cellulase assisted ultrasonicextraction process of pigment from eggplant skin

摘要:: 以乙醇的酸溶液为溶剂，采用纤维素酶辅助超声波法从新鲜的圆茄子皮中提取茄子皮色素，考察酶浓度、酶解温度、酶解时间、超声时间等七个单因素。在此基础上，选取四个主要影响因素进行Box-Behnken中心组合实验设计，设计实验方案后，按照方案进行响应面分析实验，得到提取茄子皮色素的最佳条件：纤维素酶浓度为9 mg/mL、酶解温度为 45 ℃、酶解时间为85 min、超声时间61 min、超声温度45 ℃、pH=6、料液比1:65时，提取效果最佳，提取率高达4.753%。

Abstract:: Eggplant skin pigment was extracted from fresh eggplant skin by cellulase assisted ultrasonic with ethanol acid solution as solvent. Single factors such as enzyme concentration, enzymolysis temperature, enzymolysis time, ultrasonic time, ultrasonic temperature, solid-liquid ratio and solution pH were investigated.On this basis, four main factors were selected for box Behnken central composite experiment design. After designing the experimental scheme, response surface analysis was carried out according to the scheme, and the optimal conditions for extracting eggplant skin pigment were obtained：When the concentration of cellulase was 9 mg / mL, the enzymolysis temperature was 45 ℃, the enzymolysis time was 85 min, the ultrasonic time was 61 min, the ultrasonic temperature was 45 ℃, pH = 6, and the ratio of material to liquid was 1:65, The extraction rate could reach 4.753%.