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首页> 外文期刊>European Food Research and Technology >Optimization of a process for enzyme-assisted pigment extraction from grape (Vitis vinifera L.) pomace
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Optimization of a process for enzyme-assisted pigment extraction from grape (Vitis vinifera L.) pomace

机译：葡萄渣中酶辅助色素提取工艺的优化

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摘要

A process for enzyme-assisted extraction of polyphenols from grape pomace was developed on laboratory and pilot-plant scale. After resuspending grape pomace in water, the skins were ground and the resulting mash was pasteurized to inactivate the deteriorative enzymes responsible for polyphenol degradation, and then pre-extracted with hot water. Subsequently, cell wall polysaccharides were hydrolyzed. The extract was separated from the solid residue by pressing, and finally spray dried. Before scaling-up, enzymatic hydrolysis was optimized on laboratory scale using a D-optimal design and analyzed by response surface methodology. A mixture of pectinolytic and cellulolytic enzyme preparations (ratio 2:1) yielded the highest amounts of phenolic compounds after 2 h of treatment, applying a dosage of 4,500 mg/kg (based on dry matter) at T = 40 °C and pH 4.0. Aqueous pre-extraction of the pomace followed by enzymatic treatment resulted in significantly improved extraction yields reaching 91.9, 92.4, and 63.6% for phenolic acids, non-anthocyanin flavonoids and anthocyanins, respectively. As the yields obtained were comparable to those from sulfite-assisted extraction, this process can be considered a suitable alternative to the application of sulfite.
机译：在实验室和中试规模上，开发了一种酶辅助从葡萄渣中提取多酚的方法。将葡萄渣重新悬浮在水中后，将皮磨成粉，然后将得到的糊巴氏消毒，以灭活负责降解多酚的降解酶，然后用热水预萃取。随后，将细胞壁多糖水解。通过压榨将提取物与固体残余物分离，最后喷雾干燥。在扩大规模之前，使用D最佳设计在实验室规模上优化酶水解，并通过响应面法进行分析。果胶分解酶和纤维素分解酶制剂的混合物（比例为2：1）在处理2小时后产生最高量的酚类化合物，在T = 40°C和pH 4.0时剂量为4,500 mg / kg（基于干物质） 。果渣的水溶液预先提取，然后进行酶处理，酚酸，非花色素黄酮类和花色素苷的提取率分别显着提高，分别达到91.9、92.4和63.6％。由于所获得的收率可与亚硫酸盐辅助提取的收率相媲美，因此可以认为该方法是亚硫酸盐施用的合适替代方法。

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  • 来源
    《European Food Research and Technology》 |2008年第1期|267-275|共9页
  • 作者

    Thorsten Maier; Anne G?ppert; Dietmar R. Kammerer; Andreas Schieber; Reinhold Carle;

  • 作者单位

    Institute of Food Science and Biotechnology Chair Plant Foodstuff Technology Hohenheim University August-von-Hartmann-Strasse 3 70599 Stuttgart Germany;

    Institute of Food Science and Biotechnology Chair Plant Foodstuff Technology Hohenheim University August-von-Hartmann-Strasse 3 70599 Stuttgart Germany;

    Institute of Food Science and Biotechnology Chair Plant Foodstuff Technology Hohenheim University August-von-Hartmann-Strasse 3 70599 Stuttgart Germany;

    Institute of Food Science and Biotechnology Chair Plant Foodstuff Technology Hohenheim University August-von-Hartmann-Strasse 3 70599 Stuttgart Germany;

    Institute of Food Science and Biotechnology Chair Plant Foodstuff Technology Hohenheim University August-von-Hartmann-Strasse 3 70599 Stuttgart Germany;

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  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    Enzyme-assisted extraction; Anthocyanins; Phenolic compounds; Grape pomace; Natural colorants; Spray drying;

    机译：酶辅助提取花青素酚类化合物葡萄渣自然着色剂喷雾干燥;

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