响应面法优化榴莲酶解工艺的研究
首发时间:2016-10-27
摘要:酶解是榴莲果酒生产中的关键步骤。为了提高酶解效率,以还原糖得率为指标,在单因素试验的基础上设计四因素三水平的响应面试验优化酶解工艺。采用Design Expert7.1.6软件对试验结果进行分析并建立回归模型,根据模型的二次回归方程预测出最佳酶解工艺条件为:酶解pH3.81,液固比6.87g/g,酶解温度61.99℃,酶解时间6.83h。此条件下预测还原糖得率最大值为131.518mg/g。在最佳酶解工艺条件下进行验证试验,实际测得的还原糖得率为129.68mg/g,与预测值的误差为1.398%,证明该回归模型有效。
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Optimization of enzymatic hydrolysis of durian using response surface method
Abstract:Enzymatic hydrolysis is the key step of durian wine production..To improve the efficiency of enzymatic hydrolysis,the yield of reducing sugar was taken for indicator and experiment was designed by 4 factors and 3 levels response surface method on the basis of single factor experiments.The results were analyzed by Design Expert7.1.6 software and a regression model was established .The quadratic regression equation of the model predicted that the optimal conditions were pH3.81, liquid-solid ratio 6.87g/g, temperature 61.99 ℃, time 6.83 h and the yield of reducing sugar was 131.518 mg/g.Experiments under the optimal condition confirmed that the actual yield of reducing sugar was 129.68 mg/g, and the error of predicted value was 1.398%,which showed that the regression model was effective.
Keywords: durian enzymatic hydrolysis reducing sugar response surface method
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No.4707425115971514****
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