响应面法优化毛葡萄酒泥中L＋-酒石酸提取工艺.PDFVIP

※工艺技术 食品科学 2012, Vol. 33, No. 08 49 1 2, 2 米 思 ，李 华 * ，刘 晶 (1.西北农林科技大学食品科学与工程学院，陕西 杨凌 712100 ； 2.西北农林科技大学葡萄酒学院，陕西 杨凌 712100) 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% 。 毛葡萄；酒泥；L ( ＋) - 酒石酸；响应面法；提取工艺 Optimization of Extraction Process for L(+)-Tartaric Acid from Vitis quinquangularis Lees via Response Surface Methodology 1 2, 2 MI Si ，LI Hua *，LIU Jing (1. College of Food Science and Engineering, Northwest AF University, Yangling 712100, China； 2. College of Enology, Northwest AF University, Yangling 712100, China) Abstract：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%. Key words ：Vitis quinquangulari