摘要
为提高葡萄酒泥中酒石酸的提取量,对其提取工艺进行优化。在单因素试验的基础上,通过正交试验对酒石酸进行超声波辅助硫酸提取,并用SPSS 21软件进行统计分析。结果表明:超声波对硫酸提取起到一定的强化作用。超声时间对酒石酸浸提量的影响最大,其次是超声功率、浸提温度和浸提时间影响相对较小。最佳提取参数为料液比1∶3(g/mL)、硫酸溶液浓度0.06 mol/L、超声功率500 W、超声时间6 min、浸提温度75~80℃、浸提时间15~20 min。经验证,在该条件下葡萄酒泥中的酒石酸浸提量达到74 g/kg(酒泥)以上。
The ultrasound-assisted extraction of tartaric acid from wine lees using sulfuric acid as the extraction solvent was optimized by single factor and orthogonal array designs to obtain higher tartaric acid yield. Analysis of the experimental data was carried out using SPSS 21 software. The results showed that ultrasound enhanced the extraction of tartaric acid with sulfuric acid. The ultrasonic treatment time had the greatest impact on tartaric acid yield, followed in decreasing order by ultrasonic power, extraction temperature and extraction time. The optimal extraction parameters were determined as 1:3, 0.06 mol/L, 500 W, 6 min, 75–80 ℃, and 15–20 min formaterial-to-liquid ratio, sulfuric acid concentration, ultrasonic treatment power, ultrasonic treatment time, extraction temperature, and extraction duration, respectively. Experiments carried out under these optimal conditions led to an extraction yield of 74 g/kg.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2014年第20期83-87,共5页
Food Science
基金
鲁东大学葡萄酒学院建设发展基金项目(2012HX027)
张裕集团有限公司横向基金项目(2012HX020)
关键词
超声波
酒石酸
酒泥
提取
优化
ultrasound
tartaric acid
lees
extraction
optimization
