Open AccessProcess optimization for enzymatic assisted extraction of anthocyanins from the mulberry wine residue
Author(s) -
Yashan Li,
Tao Fang,
Yanjun Wang,
Kexu Cui,
Jianhong Cao,
Changwei Cui,
Lijun Nan,
Yang Li,
Junmei Yang,
Zhenji Wang
Publication year - 2020
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.179
H-Index - 26
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/559/1/012011
Subject(s) - pectinase , response surface methodology , residue (chemistry) , wine , raw material , extraction (chemistry) , chromatography , anthocyanin , chemistry , box–behnken design , materials science , pulp and paper industry , enzyme , food science , biochemistry , organic chemistry , engineering
In order to improve the utilization value of the by-product of mulberry, the remaining residue of mulberry wine was used as raw materials to extract anthocyanins from the residue of mulberry wine by enzymatic method, and the response surface method was used to optimize the extraction process. Firstly, the single factor experiment was carried out by controlling four factors: liquid-solid ratio, extraction time, temperature and pH value. Then, Box-Behnken was used to design a three-factor, three-level experiment. Finally, the response surface method was used to optimize the extraction process. The results showed that the optimal extraction process of pectinase was the liquid-solid ratio of 1:20, the extraction time was 58 min, the pH was 5.90 and the extraction temperature was 45 °C, and the extraction effect was the best. The highest anthocyanin content in the extract was 6.040 mg/g.