响应面法优化毛葡萄酒泥中L(+)-酒石酸提取工艺

在单因素试验基础上,采用响应面法中的Box-Behnken试验设计优化毛葡萄酒泥提取L(+)-酒石酸工艺中的酸浸和沉降两个技术参数。结果得出酸浸的最佳工艺参数为:温度82℃、时间7min、37%盐酸8mL(以100mL毛葡萄酒泥计);沉降的最优工艺参数为:CaCl2质量浓度50g/L、pH6.64、反应时间2.4h。在此条件下,毛葡萄酒泥中L(+)-酒石酸的实际酸浸提量为41.63g/L,实际提取回收率可达87.64%。

Optimization of Extraction Process for L(+)-Tartaric Acid from Vitis quinquangularis Lees via Response Surface Methodology

On the basis of one-factor-at-a-time experiments,Box-Behnken design(BBD) and response surface methodology(RSM) were applied to optimize extraction with 37% HCl and subsequent precipitation with CaCl2 involved in the extraction of L(+)-tartaric acid from Vitis quinquangularis lees.The optimal HCl treatment conditions were 82 ℃ of temperature,7 min of treatment time and 18%(V/V) of lees-to-HCl.The optimal precipitation conditions were addition of CaCl2 at a ratio of 50 g/L for 2.4 h of precipitation at pH 6.64.Under these conditions,the L(+)-tartaric acid yield from Vitis quinquangularis lees was 41.63 g/L and the actual recovery rate of L(+)-tartaric acid was 87.64%.