人参果果汁分段酶解提取工艺优化

Optimization of Segmented Enzymatic Hydrolysis Extraction Technology for Juice of Solanum muricatum

【目的】探明提高人参果出汁率的工艺条件,为人参果果汁的开发应用奠定基础。【方法】采用单因素试验研究果胶酶、混合酶(纤维素酶和半纤维素酶按1∶1混合)及木瓜蛋白酶不同添加量(0.10~0.45 g/L)及其在不同温度(35~65℃)、pH(3.0~6.0)及作用时间(25~60 min)条件下对人参果出汁率的影响,并在此基础上采用分段酶解法对人参果汁的提取工艺进行优化。【结果】果胶酶、酶混合酶和木瓜蛋白酶最适添加量分别为0.20 g/L、0.25 g/L、0.35 g/L;最适酶解温度为50℃;最适水解pH为5.0;最适水解时间为45 min;采用果胶酶+混合酶的分段处理方式较好。分段酶解法制备人参果汁的最佳工艺条件:pH 5.0+水浴温度45℃+0.20 g/L果胶酶酶解35 min,保持体系pH 5.0+水浴温度55℃+0.25 g/L混合酶酶解45 min,经此方法处理人参果出汁率达92.5%。【结论】按照果胶酶+混合酶的分段水解方式能显著提高人参果果汁出汁率,对人参果的开发利用具有实际指导意义。

【Objective】The technological condition for improving juice yield of Solanum muricatum is optimized to lay the foundation for development and application of S.muricatum juice.【Method】The effect of pectinase,mixed enzymes(cellulose mixed with hemicellulose with ratio of 1∶1)and papain with different additive volume 0.10~0.45 g/L under different temperature(35~65℃),pH(3.0~6.0)and action time(25~60 min)on juice yield of S.muricatum is studied by single-factor experiments and then the extraction technology of segmented enzymatic hydrolysis for improving juice yield of S.muricatum is optimized.【Result】The optimal enzyme addition volume of pectinase,mixed enzyme and papain,enzymolysis temperature,hydrolysis pH,hydrolysis time are 0.20 g/L,0.25 g/L,0.35 g/L,50℃,5.0 and 45 min respectively.Using segmented treatment of pectinase+mixed enzymes has better effect.The optimal technological conditions of segmented enzymatic hydrolysis for 92.5%juice yield of S.muricatum are pH 5.0+45℃(bath temperature)+0.20 g/L pectinase for 35 min and pH 5.0+55℃(bath temperature)+0.25 g/L mixed enzymes for 45 min.【Conclusion】The segmented hydrolysis pattern of pectinase+mixed enzymes can improve juice yield of S.muricatum significantly and has the actual guiding significance for development and utilization of S.muricatum.