Optimization of Preparation of Cabernet Sauvignon Grape Juice with Compound Enzymatic Hydrolysis by Response Surface Methodology
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摘要: 为了优化复合酶制取赤霞珠葡萄汁工艺,以赤霞珠葡萄为原料,利用果胶酶、纤维素酶和β-葡聚糖酶复合制取赤霞珠葡萄汁。通过单因素实验研究了复合酶添加量、复合酶配比、酶解时间对葡萄汁出汁率和花色苷含量的影响,结合Box-Behnken响应面法优化复合酶解葡萄汁工艺,同时用高效液相色谱法(HPLC)比较不同酶处理对葡萄汁中原花青素含量的影响。结果表明,最佳酶解工艺条件为:复合酶添加量0.66%、复合酶配比1:1:1、酶解时间6.3 h,在此工艺条件下,葡萄汁的出汁率为87.103%±0.471%,花色苷含量为(254.664±2.359) mg/L,复合酶处理葡萄汁的原花青素含量显著高于单一酶处理(p<0.05)。Abstract: In order to optimize the compound enzyme to prepare grape juice, Cabernet Sauvignon was used as raw materials, and pectinase, cellulase and β-glucanase were used to prepare Cabernet Sauvignon grape juice. Single factor experiment was conducted to study the effects of compound enzyme addition amount, compound enzyme ratio and the enzymatic hydrolysis time on the juice yield and anthocyanin content of grape juice. Box-Behnken response surface methodology was used to optimize the process of compound enzymatic hydrolysis of grape juice. The effects of different enzyme treatments on the content of proanthocyanidin in grape juice by high performance liquid chromatography (HPLC) was also studied. The result showed that the best technique parameters were:compound enzyme addition amount of 0.66%, compound enzyme ratio of 1:1:1, and enzymatic hydrolysis time of 6.30 h. Under this process condition, the juice yield was 87.103%±0.471%, the anthocyanin content was (254.664±2.359) mg/L. The proanthocyanidin content of the compound enzyme treated grape juice was significantly higher than that of the single enzyme treatment (p<0.05).
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Keywords:
- grape juice /
- composite enzyme /
- juice yield /
- anthocyanin /
- response surface methodology
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