葡萄酒泥中谷胱甘肽提取工艺优化

Optimization of glutathione extraction process in wine lees

葡萄酒的副产物酒泥中含有大量的酿酒酵母,而酿酒酵母中则存在谷胱甘肽。利用乙醇提取法从酿酒酵母中提取谷胱甘肽是最简便和经济有效的方法,具有能耗低、便捷、产物纯度高等优点,可以用于谷胱甘肽的工业生产中。为了探究最优提取条件,在不同的料液比、乙醇体积分数、温度、时间等单因素条件下,通过Design Expert程序响应面法优化,得出最佳的提取条件。结果显示:在1:10.15 g/mL料液比、35.51%乙醇体积分数、58.39 min提取时间、48.90℃提取温度时,谷胱甘肽的提取量达到最大值8.8213 mg/g。

The wine＇s by-product lees contains a large amount of Saccharomyces cerevisiae, and glutathione is present in the Saccharomyces cerevisiae. GSH extraction from Saccharomyces cerevisiae by ethanol is the simplest and most cost-effective method, which has the advantages of low energy consumption, convenience and high product purity, and can be used in the industrial production of GSH. In order to explore the optimal extraction conditions of glutathione in wine mud, the optimum extraction conditions were obtained by the Design Expert program response surface method under the single factor of different material liquid ratio, ethanol volume fraction, temperature and time. The results showed that the extraction of glutathione reached the maximum value of 8.8213 mg/g when the ratio of material to liquid was 1：10.15 g/mL, the volume fraction of ethanol was 35.51%, time was 58.39 min, and temperature was 48.90 ℃.