番茄果汁酶解处理对果汁中番茄红素浓度的影响

Optimization of enzymatic hydrolysis conditions of tomato juice on the concentration of lycopene

选取新鲜番茄,将果胶酶、纤维素酶、半纤维素酶复配酶解番茄提高滤液中番茄红素的浓度。通过单因素实验研究复合酶配比、复合酶添加量、酶解时间、酶解温度对酶解液中番茄红素浓度的影响,在单因素的基础上,采用响应曲面优化酶解条件,结果表明,果胶酶6×10~3U/100g、纤维素酶7.09×10~3U/100g、半纤维素酶1.48×10~4U/100g,酶解时间375min,酶解温度46℃,酶解效果最好,滤液番茄红素浓度为13.71μg/mL。影响滤液中番茄红素浓度顺序依次为:复合酶添加量>酶解时间>酶解温度,交互作用:酶解时间与酶添加量>酶解时间与酶解温度>酶添加量与酶解温度。实验结果为番茄果汁加工工艺提供数据支撑。

The concentration of lycopene in the filtrate of tomato was increased with the combination of Pectinase, cellulase and hemicellulase. The effects of mixed enzyme ratio, amount of mixed enzyme, hydrolysis time and temperature on the concentration of lycopene in enzymatic hydrolysis solution were studied by single factor experiment. Response surface was adopted to optimize the hydrolysis condition on the basis of single factor. The results showed that Pectinase 6× 10^3U/100g, cellulase 7.09 × 10^3U/100g, hemicellulase 1.48×104U/100g, enzymatic hydrolysis time 375 min, enzymatic temperature 46℃, lycopene concentration of filtrate was 13.71μg / mL. The order of affecting the concentration of lycopene in the filtrate was as follows ： the amount of mixed enzyme 〉 the time of enzymatic hydrolysis 〉 the temperature of enzymatic hydrolysis;For the interaction ： enzymatic hydrolysis time and amount of enzyme added 〉 hydrolysis time and temperature of enzymatic hydrolysis 〉 the amount of enzyme added and the temperature of enzymatic hydrolysis. This experiment provides data support for tomato juice processing technology.