释放热的潜力:一种简单的方法来提取苦酸和醇
Klycia Fidélis Cerqueira E Silva1, Gabriela Feltre2, Flávia S Zandonadi3
1Department of Food Engineering and Technology (DETA), School of Food Engineering, University of Campinas (UNICAMP), Campinas, Brazil.
Journal of the science of food and agriculture
|February 9, 2024
概括
酒行业的热管可以再加工,提取有价值的苦酸和醇. 乙醇度和pH值是优化这种提取过程的关键参数.
科学领域:
- 造副产品的价值化 造副产品的价值化
- 植物化学提取 提取方法
- 绿色化学 绿色化学
背景情况:
- 酒的副产品热,富含营养,但未得到充分利用.
- 再加工热管为可持续的资源回收提供了潜力.
研究的目的:
- 为了研究从热水管中提取苦酸和香醇的方法.
- 确定影响提取效率的关键参数.
主要方法:
- 使用Plackett-Burman设计来评估提取参数.
- 评价pH值,乙醇度,温度和固体/液体比率的影响.
- 分析了植物化学物质度,并描述了固体残留物.
主要成果:
- 乙醇度和pH值显著影响了苦酸和香醇的产量.
- 苦酸的最大度达到16mg/g (β-酸),而桑托醇达到239μg/g.
- 植物化学品的提取模式相似,表明与宏分子的相互作用相似.
结论:
- 乙醇度是提取苦酸和香醇的主要驱动因素.
- 温度没有显著影响提取产量.
- 由此产生的固体残留物显示出作为蛋白质来源的潜力.
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