响应面法优化‘赤霞珠’葡萄皮可溶性膳食纤维的提取工艺

Response Surface Methodology for Optimization of Extraction Process for Soluble Dietary Fiber from‘Cabernet Sauvignon’Grape Peel

为探讨酶法提取葡萄皮渣可溶性膳食纤维的最佳工艺参数,以‘赤霞珠’葡萄酿造葡萄酒发酵结束后压榨分离得到的葡萄皮为原料,在pH值、酶用量、反应温度及反应时间等单因素试验基础上,采用响应面优化酶法提取工艺参数。经显著性及交互作用等分析方法结合验证试验得出,响应面回归方程与试验结果拟合性好,模型可靠;在本试验条件下酶法提取葡萄皮可溶性膳食纤维的最佳工艺参数为pH5.20、酶添加量507.00 U·g-1、活化温度44.50℃、活化时间5.00 h,此条件下葡萄皮可溶性膳食纤维提取率为31.20%。纤维素酶提取葡萄皮中可溶性膳食纤维方法可行,研究结果可为葡萄皮的利用提供参考。

In order to investigate the optimum parameters of enzymatic extraction of soluble dietary fiber(SDF)from grape peel,the response surface was used to optimize the extraction parameters of SDF from grape peel of'Cabernet Sauvignon'after fermentation on the basis of pH value,enzyme dosage,reaction temperature and reaction time.Through the analysis of significance and interaction and the verification test,it was concluded that the regression equation could be well fitted with experimental results and was reliable.Under the conditions of this experiment,the optimum parameters of enzymatic extraction of SDF from grape peel were at pH 5.20,the addition of 507.00 U.g^(-1)enzyme concentration and 44.5℃for an extraction duration of 5 h.Under the optimal extraction conditions,the yield of SDF was up to 31.2%,which was close to the model-predicted value.It was feasible to extraction of SDF from grape peel by using cellulase,it also provided theoretical guidance for the extraction of SDF from grape peel.