响应面法优化酶法提取蓝莓果汁工艺条件

Optimization of Enzymatic Hydrolysis Conditions for Enhanced Juice Yield from Blueberry Fruits Using Response Surface Methodology

为提高蓝莓的出汁率,利用酶解技术,在单因素试验的基础上,采用响应曲面法的中心组合设计,对果胶酶提取蓝莓果汁工艺条件进行优化。结果表明:加酶量、酶解温度、酶解时间对出汁率影响显著,加酶量和酶解温度以及酶解温度和酶解时间的交互作用影响显著;最佳提取工艺参数为:加酶量0.067%、酶解温度48.5℃、酶解时间181min,实测结果的出汁率为(90.49±0.30)%,与模型预测值基本相符。

In order to improve the juice yield of blueberry fruits,response surface methodology（RSM） was employed to optimize the enzymatic hydrolysis pretreatment conditions for extracting fruit juice form blueberry with pectinase.Enzyme concentration,extraction temperature and extraction time as well as cross-interaction among these factors exhibited a significant effect on juice yield.Results showed that the optimal extraction parameters were enzyme concentration of 0.067%,extraction temperature of 48.5 ℃ and extraction time of 181 min.The observed yield of juice was up to（90.49 ± 0.30）% under the optimal conditions,which was consistent with the predicted result.