果胶酶酶解大枣发酵产酯的研究

Study on Using Pectinase in Ester-producing on Fermentation of Jujube

[目的]探索果胶酶酶解大枣发酵产酯的最佳酶解工艺条件。[方法]以枣和水或豆芽汁为发酵底物,乙醇为中间产物辅料,设计L9(34)枣香料酶解发酵产酯生产最佳工艺条件试验。4因素分别为酶量、料液比、酶解温度、酶解时间,每个因素设3个水平。以产酯量作为评定指标。通过单因素试验确定底物和乙醇添加量。[结果]发酵底物用豆芽汁加枣,乙醇添加量为3%时,果胶酶较佳的酶解条件为果胶酶加入量0.2%,料液比1∶5(W/W),酶解温度45℃,酶解时间2 h,乙醇添加量为3%,枣香料产酯率最高,可达5.63 mg/m。l[结论]为利用酶和产酯微生物定向开发新的烟用枣香料提供了依据。

[ Objective ] The optimum technology conditions of Peetinase degradation were explored. [ Method ] Mixed jujube with water or bean sprouts juice as a fermentation substrate, ethanol as an intermediate exeipient, the optimum technology conditions of L9 （34） using peetinase in ester-producing on fermentation of jujube were designed, the four factors were enzyme dosage, solid-liquid ratio, hydrolysis temperature and time, each factors included three levels. Ester-producing amount as an evaluating index, substrate and ethanol adding amount were determined through single factor experiment. [ Result ] When mixed jujube with bean sprouts juice as a fermentation substrate , ethanol adding amount were 3%, the optimum enzymatic hydrolysis conditions of Pectinase were： peetinase adding amount 0.2% ; solid-liquld ratio was 1：5, hydrolysis temperature was 45 ℃, hydrolysis time was 2 h, ethanol adding amount was 3%, the highest ester-producing was up to 5.63 mg/ml. [ Conclusion] It provided a reference for directional exploiting new tobacco-used jujube perfume which utilized enzyme and microbial production ester.