酶法浸提酿酒葡萄果渣中多酚的最优工艺

Optimal process of polyphenol extraction from grape pomace of brewage with enzyme method

以酿酒后葡萄果渣为原料,50%的乙醇溶液为介质,加入纤维素酶和果胶酶后,可浸泡提取葡萄果渣中多酚类物质.在不同酶浓度、pH值、反应温度和反应时间下进行单因素试验和正交试验,探讨不同条件对产率的影响,获得最优工艺条件.结果表明,保持反应温度55℃,在pH 5的条件下,加入浓度为4.5mg/g的混合酶(纤维素酶和果胶酶混合比例为1︰2)反应120min即可获得最大产率,与同条件下的无酶反应相比,产率提高了25.56%.

Using grape pomace after brewage as a raw material and 50% ethanol solution as a medium, and adding hybrid cellulolytic and pectinolytic enzyme the phenolic compounds could be soak-extracted from the pomace. To analyze the influence of different process condition and optimize the extraction process, single factor experiment and orthogonal test were carried out in different conditions, including en- zyme concentration, pH value, reaction temperature and reaction time. The result showed that maximum productivity of polyphenols could be obtained with following condition： dosage of 4. 5 mg/g （of mixed so- lution of cellulolytic and pectinolytic enzyme with their ratio 1 ： 2）, temperature of 55℃,pH value-5, and extraction time-120 rain. Compared with the test without enzyme, the extraction yields would be in- creased by 25.56 %.