响应面法优化郫县豆瓣中有机酸的提取工艺及HPLC定量分析
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摘要
以有机酸提取量为指标,在单因素试验基础上,采用中心组合设计响应面试验优化有机酸提取工艺,得到郫县豆瓣有机酸最佳提取工艺参数为乙醇体积分数72%、料液比1∶21(g/mL)、超声时间37 min。并通过高效液相色谱对6种不同品牌的郫县豆瓣中有机酸进行定性定量分析,其中柠檬酸含量最高,6种样品中柠檬酸含量在4.0～6.5 mg/g之间,其次为苹果酸和乳酸,分别为2.1～3.6 mg/g及1.7～2.4 mg/g。
The extraction of organic acid from Pixian broad bean paste was optimized by one-factor-at-a-time method and response surface methodology based on central composite design. The optimum extraction conditions were obtained as follows: ethanol concentration 72%, solid-to-solvent ratio 1:21(g/mL), and ultrasound irradiation for 37 min. The organic acids in six different samples were qualitatively and quantitatively analyzed by high performance liquid chromatography(HPLC). Citric acid was found to be the most abundant organic acid in Pixian broad bean paste, in the range of 4.0–6.5 mg/g,followed by malic acid(2.1–3.6 mg/g) and lactic acid(1.7–2.4 mg/g).
The extraction of organic acid from Pixian broad bean paste was optimized by one-factor-at-a-time method and response surface methodology based on central composite design. The optimum extraction conditions were obtained as follows: ethanol concentration 72%, solid-to-solvent ratio 1:21(g/mL), and ultrasound irradiation for 37 min. The organic acids in six different samples were qualitatively and quantitatively analyzed by high performance liquid chromatography(HPLC). Citric acid was found to be the most abundant organic acid in Pixian broad bean paste, in the range of 4.0–6.5 mg/g,followed by malic acid(2.1–3.6 mg/g) and lactic acid(1.7–2.4 mg/g).
引文
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[2]韩永奇.关于提升郫县豆瓣品牌力的市场观察与思考[J].中国调味品,2009,34(6):115-117.DOI:10.3969/j.issn.1000-9973.2009.06.028.
[3]李幼筠.“郫县豆瓣”剖析[J].中国酿造,2008,188(11):83-86.DOI:10.3969/j.issn.1674-506X.2008.01.007.
[4]孟甜,黄韬睿,李玉峰.响应面发优化郫县豆瓣制曲工艺[J].食品科学,2016,35(15):193-197.DOI:10.7506/spkx1002-6630-201415039.
[5]高岭.郫县豆瓣的生产工艺改进[J].中国调味品,2006,31(5):34-39.DOI:10.3969/j.issn.1000-9973.2006.05.009.
[6]李治华,黄驰,王自鹏,等.不同后熟发酵时间郫县豆瓣酱挥发性成分分析[J].食品科学,2014,35(16):180-184.DOI:10.7506/spkx1002-6630-201416035.
[7]赵宏宇,徐炜帧,杨国华,等.基于高通量测序的郫县豆瓣后发酵期真菌演替变化分析[J].食品科学,2017,38(16):51-56.DOI:10.7506/spkx1002-6630-201716008.
[8]赵宏宇,徐炜帧,杨国华,等.基于高通量测序的郫县豆瓣后发酵期细菌多样性研究[J].食品科学,2017,38(10):117-122.DOI:10.7506/spkx1002-6630-201710020.
[9]黄著,彭熙敏,刘超兰,等.郫县豆瓣挥发性香气成分剖析及其在陈酿过程中的变化研究[J].中国调味品,2009,34(3):106-111.DOI:10.3969/j.issn.1000-9973.2009.03.026.
[10]刘平,翟刚,陈功,等.郫县豆瓣特征香气物质的研究鉴定[J].中国酿造,2015,34(1):27-32.DOI:10.11882/j.issn.0254-5071.2015.01.007.
[11]SHUKLA S,CHOI T B,PARK H K,et al.Determination of nonvolatile and volatile organic acids in Korean traditional fermented soybean paste(Doenjang)[J].Food and Chemical Toxicology,2010,48(2):151-154.DOI:10.1016/j.fct.2010.04.034.
[12]CHOI U K,KIM M H,LEE N H,et al.The characteristics of Cheonggukjang,a fermented soybean product,by the degree of germination of raw soybean[J].Food Science and Biotechnology,2007,16(5):734-739.
[13]PARK H K,GIL B G,KIM J K.Characteristics of taste components of commercial soybean paste[J].Food Science and Biotechnology,2002,11:376-379.
[14]黄明泉,王璐,孙宝国.甜面酱中非挥发性有机酸成分分析[J].食品科学,2016,34(18):123-130.DOI:10.7506/spkx1002-6630-201318025.
[15]CASELLA I G,GATTA M.Determination of aliphatic organic acids by high performance liquid chromatography with pulsed electrochemical detection[J].Journal of Agricultural and Food Chemistry,2002,50(1):23-28.DOI:10.1021/jf010557d.
[16]靳志飞,陈红.响应面法优化超声辅助提取果梅果实有机酸工艺[J].湖北农业科学,2016,55(7):1782-1787.DOI:10.14088/j.cnki.issn0439-8114.2016.07.040.
[17]周亚菁,查日维,谢小梅,等.宣木瓜总有机酸的提取和纯化工艺优化[J].中成药,2015,37(3):664-666.DOI:10.3969/j.issn.1001-1528.2015.03.047.
[18]庞荣丽,方金豹,郭琳琳,等.水果果实中主要有机酸提取条件的优化[J].中国农业科学,2014,47(13):2625-2633.DOI:10.3864/j.issn.0578-1752.2014.13.014.
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[22]康蕾.黄豆酱品质成因及发酵条件优化的研究[D].长沙:湖南农业大学,2015:44-53.
[23]BRUNSER D,ESPOMPZA J,ARAYA M,et al.Effect of dietary nucleotide supplementation on diarrhoeal disease in infants[J].Acta Paedia,1994,83(2):188-191.
[24]CHOI U K,BAJPAI V K.Comparative study of quality characteristics of meju,a Korean soybean fermentation starter,made by soybeans germinated under dark and light conditions[J].Food and Chemical Toxicology,2010,48(1):356-362.DOI:10.1016/j.fct.2009.10.023.
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[28]刘建龙,刘建军,杨连生.酶转换法及微生物发酵法生产L-苹果酸的研究进展[J].中国酿造,2005,24(7):5-8.DOI:10.3969/j.issn.0254-5071.2005.07.002.
[29]熊骏.云南传统发酵豆豉由来乳酸菌中主要有机酸的分析及其抑菌效果研究[D].昆明:昆明理工大学,2011:11-19.