超声波协同复合酶提取花椒麻味物质工艺的优化-《中国调味品》

文章信息/Info

Title:: Optimization of Extraction of Tingling-taste Compounds from Zanthoxylum bungeanum by Ultrasound Assisted with Mixture Enzymes

摘要:: 为了研究在传统提取方式下花椒麻味物质的最佳提取工艺及作用机制，通过混料设计获得复合酶的最佳配比，在单因素实验的基础上，采用Box-Behnken中心组合设计建立数学模型，以麻味物质提取率为响应值进行响应面分析，并采用SEM观察花椒的微观结构。结果表明，花椒麻味物质提取的最佳工艺条件为：酶添加量3.08 %（纤维素酶、半纤维素酶、果胶酶的最佳比例为36.2 % 、26.0 % 、37.8 % ），酶处理温度50.3 ℃和超声功率208.5 W。在此条件下，麻味物质的提取率从10.24 %提升到15.14 %。扫描电镜结果显示，超声波和酶处理均能增强对花椒细胞结构的破坏，从而促进麻味物质溶出，且超声处理与复合酶处理存在协同作用，对花椒细胞结构的破坏更强。本文为传统方式提取花椒麻味物质的工艺提供了参考。

Abstract:: To study the optimum extraction technology and mechanism for the tingling-taste compounds of Zanthoxylum bungeanum under the traditional extraction method . The optimum ratio of mixture enzyme s was obtained by mixture design . Based on single factor experiment, Box-Behnken central composite design was used to establish mathematical model . The extraction rate of tingling-taste compounds was regarded as the response value for response surface analysis , and the micro-structure of Zanthoxylum bungeanum was observed by SEM. The results showed that the optimum extraction condition was that enzyme dosage 3.08 % (the optimum ratio of cellulose, hemicellulose and pectinase was 36.2 %, 26.0 % and 37.8 %), enzyme treatment temperature 50.3 ℃ and ultrasonic power 208.5 W. Under this condition, the extraction rate of tingling-taste compounds increased from 10.24 % to 15.14 %. The results of SEM showed that both ultrasonic treatment and enzyme treatment could enhance the destruction of cell structure of Zanthoxylum bungeanum, and promote the dissolution of tingling-taste compounds. In addition, there was a synergistic effect between ultrasonic treatment and mixture enzyme treatment, the destruction of cell structure was more serious. This study provided a reference for the traditional extraction technology of Zanthoxylum bungeanum