果胶酶酶解大枣发酵产酯的研究

目的]探索果胶酶酶解大枣发酵产酯的最佳酶解工艺条件。方法]以枣和水或豆芽汁为发酵底物，乙醇为中间产物辅料，设计L9（34）枣香料酶解发酵产酯生产最佳工艺条件试验。4因素分别为酶量、料液比、酶解温度、酶解时间，每个因素设3个水平。以产酯量作为评定指标。通过单因素试验确定底物和乙醇添加量。结果]发酵底物用豆芽汁加枣，乙醇添加量为3％时，果胶酶较佳的酶解条件为果胶酶加入量0．2％，料液比1：5（W／W），酶解温度45℃，酶解时间2h，乙醇添加量为3％，枣香料产酯率最高，可达5．63mg／ml。结论]为利用酶和产酯微生物定向开发新的烟用枣香料提供了依据。

Study on Using Pectinase in Ester-producing on Fermentation of Jujube

Objective ]The optimum technology conditions of Pectinase degradation were explored.Method] Mixed jujube with water or bean sprouts juice as a fermentation substrate,ethanol as an intermediate excipient, the optimum technology conditions of L9(34)using pectinase in ester-producing on fermentation of jujube were designed,the four factors were enzyme dosage,solid-liquid ratio,hydrolysis temperature and time,each factors included three levels.Ester-producing amount as an evaluating index,substrate and ethan...