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基于响应面法优化酿酒黄水酶促酯化条件的研究
引用本文:陈帅, 刘琨毅, 郑佳, 金扬, 黄钧, 周荣清. 基于响应面法优化酿酒黄水酶促酯化条件的研究[J]. 食品工业科技, 2012, (12): 205-209. DOI: 10.13386/j.issn1002-0306.2012.12.060
作者姓名:陈帅  刘琨毅  郑佳  金扬  黄钧  周荣清
作者单位:1. 四川大学制革清洁技术国家工程实验室,四川成都,610065
2. 四川大学制革清洁技术国家工程实验室,四川成都610065 四川大学轻纺与食品学院,四川成都610065 国家固态酿造工程技术研究中心,四川泸州646000
基金项目:国家自然科学基金(31171742);四川省重大攻关项目(09ZC0735)
摘    要:优化了酿酒黄水的酶促酯化条件。以乙醇体积分数、pH、红曲酯化酶活力和反应时间为因子,应用响应面法得到了总酯产量达最大时的工艺条件。由多重回归分析和方差分析的结果可知,实验数据与所得二次多项式方程的拟合度较高。由从数学模型得到的3-D响应面图所确定的黄水酶促酯化的最优条件为:乙醇体积分数22.64%,pH2.77,红曲酯化酶活力283.00mg/100mL,反应时间为20d。在(32±0.2)℃条件下,黄水发酵液中的总酯含量由发酵前的(0.82±0.06)g/L提高到(6.90±0.14)g/L。 

关 键 词:红曲霉  黄水  响应面  优化  总酯

Study on enzymatic esterification conditions of yellow water optimized by response surface methodology
CHEN Shuai,LIU Kun-yi,ZHENG Jia,JIN Yang,HUANG Jun,ZHOU Rong-qing. Study on enzymatic esterification conditions of yellow water optimized by response surface methodology[J]. Science and Technology of Food Industry, 2012, 33(12): 205-209. DOI: 10.13386/j.issn1002-0306.2012.12.060
Authors:CHEN Shuai  LIU Kun-yi  ZHENG Jia  JIN Yang  HUANG Jun  ZHOU Rong-qing
Affiliation:1,2,3,*(1.National Engineering Laboratory for Clean Technology of Leather Manufacture,Chengdu 610065,China;2.College of Light Industry,Textile & Food Engineering,Sichuan University,Chengdu 610065,China;3.National Engineering Research Center of Solid-State Brewing,Luzhou 646000,China)
Abstract:The researches on the optimization of esterification conditions of yellow water,a kind of concomitant during liquor brewing process,was carried out.Response surface methodology(RSM),based on a two level,four variable central composite design(CCD),was employed to obtain the best possible combination of ethanol concentration,pH,esterase activity and reaction time for maximum total ester.The experimental data obtained was coincided with a second-order polynomial equation using multiple regression analysis and also were analyzed by analysis of variance(ANOVA).The 3-D response surface plot and the contour plot derived from the mathematical models were applied to determine the optimal conditions.The optimum enzymatic esterification conditions were:ethanol concentration of 22.64%,pH2.77,esterase activity of 283.00mg/100mL and reaction time of 20d.Under the condition of(32±0.2)℃,the experimental yield of total ester was(6.90±0.14)g/L compared with initial(0.82±0.06)g/L in the yellow water.
Keywords:monascus  yellow water  response surface methodology  optimization  total ester content
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