以白果汁的透光率为考察指标建立回归数学模型，并对试验结果进行方差分析，得到白果澄清汁最佳酶解工艺。试验中所选4个因素对白果汁透光率影响从大到小的顺序依次为：中性蛋白酶、酶解温度、糖化酶、中温α淀粉酶。其中，中温α淀粉酶与酶解温度、中性蛋白酶与糖化酶、糖化酶与酶解温度对白果澄清汁透光率的交互作用有显著影响。经分析，最佳工艺参数为：0.09 %中温α淀粉酶、0.113 %中性蛋白酶、0.078 %糖化酶、酶解温度63.5 ℃，此时白果澄清汁透光率可达65.88 %，验证值为65.65 %，显著高于酶解前的透光率。
Abstract
The regression mathematical model was established on the basis of transmittancy of clarified ginkgo juice and optimum enzymolysis condition were determined according to the result of variance analysis to the experimentation. The results showed that the influence order of four factors on transmittancy of ginkgo juice from high to low was: neutral proteinase, enzymolysis temperature, maltogenic amylase, αamylase. Thereinto, interactions between αamylase and enzymolysis temperature, neutral proteinase and maltogenic amylase, maltogenic amylase and enzymolysis temperature have appreciable impacts on the transmittancy of clarified ginkgo juice. The optimal technology parameters: αamylase, neutral proteinase, maltogenic amylase, enzymolysis temperature are 0.09 %, 0.113 %, 0.078 %, and 63.5 ℃, respectively. Under these conditions, the transmittancy of clarified ginkgo juice can reach 65.88 % while the verified value is 65.65 %, and this is obviously higher than that before enzyme treatment.
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基金
收稿日期：2009-11-04修回日期：2010-01-25基金项目：“十一五”国家科技支撑计划(2006BAD03A0105)作者简介：史垠垠(1983—)，硕士生。*石瑞(通信作者)，副教授。Email: srhhf2@yahoo.com.cn。引文格式：史垠垠,石瑞,曹福亮.
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