Optimization of enzymatic hydrolysis and fermentation conditions of Ginkgo biloba wine using response surface methodology

doi:10.12302/j.issn.1000-2006.202012034

JOURNAL OF NANJING FORESTRY UNIVERSITY ›› 2022, Vol. 46 ›› Issue (5): 135-142.doi: 10.12302/j.issn.1000-2006.202012034

Previous Articles Next Articles

Optimization of enzymatic hydrolysis and fermentation conditions of Ginkgo biloba wine using response surface methodology

CHEN Bolin¹(), WANG Guibin¹, GUO Qirong¹, WANG Jiahong¹^,², SU Erzheng¹^,², CAO Fuliang¹^,^*()

1. Co-Innovation Center for Sustainable Forestry in Southern China, Nanjing Forestry University, Nanjing 210037, China
2. Department of Food Science and Technology, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, China

Received:2020-12-24 Revised:2021-01-21 Online:2022-09-30 Published:2022-10-19
Contact: CAO Fuliang E-mail:cbl92@njfu.edu.cn;cfl1957@qq.com

Abstract

Abstract:

【Objective】 In this study, Ginkgo biloba seeds were used as the raw material for fermentation to explore the best fermentation conditions for G. biloba wine through the optimization of enzymatic hydrolysis and fermentation. 【Method】 Amylase hydrolysis and traditional fermentation were used in the experiment. The single factor test and the response surface method were used to study the technological conditions for enzyme addition, fermentation time, solid-liquid ratio, and sugar content in the two stages of enzymatic hydrolysis and fermentation. The dextrose equivalent (DE) value, glucose content, alcohol content, and the fuzzy mathematics sensory evaluation score were used as evaluation indices to select suitable conditions for enzymatic hydrolysis and fermentation of G. biloba. 【Result】α-amylase and the solid-liquid ratio had the most pronounced influence on the two stages of enzymolysis and fermentation, respectively. The optimal conditions were as follows: α -amylase 19.1 U/mL, pullulanase 2.7 U/mL, glucoamylase 101.4 U/mL, solid-liquid ratio 1∶6.4 (g/mL), sugar content 1∶2.6, with a fermentation time of 8 d. Under these optimized conditions, the total carbohydrates, total acid, alcohol content, dry extract and free amino acid content of G. biloba wine were 16.21 g/L, 3.24 g/L, 12.7%, 12.92 g/L, and 2.18 g/L, respectively. The sensory comprehensive score was 87.35 with a full score of 100. 【Conclusion】 The components of G. biloba wine meet the standard of green fruit wine, and the results of this study provide a theoretical basis for the preparation of G. biloba wine.

Key words: Ginkgo biloba wine, response surface methodology, process optimization, sensory evaluation

CLC Number:

TS261.4

CHEN Bolin, WANG Guibin, GUO Qirong, WANG Jiahong, SU Erzheng, CAO Fuliang. Optimization of enzymatic hydrolysis and fermentation conditions of Ginkgo biloba wine using response surface methodology[J]. JOURNAL OF NANJING FORESTRY UNIVERSITY, 2022, 46(5): 135-142.

Figures/Tables 8

Table 1

Table 2

Fig.1

Table 3

The variance analysis of regression model"

方差来源 source	平方和 SS	自由度 DF	均方 MS	F	P
模型model	484.14	9	53.8	13.21	0.001 3^**
A₁	2.16	1	2.2	0.53	0.489 6
B₁	0.49	1	0.5	0.12	0.739 7
C₁	208.96	1	209.0	51.33	0.000 2^**
A₁B₁	0.05	1	0.0	0.01	0.918 7
A₁C₁	0.59	1	0.6	0.14	0.715 8
B₁C₁	1.56	1	1.6	0.38	0.555 9
$A 12$	55.04	1	55.0	13.52	0.007 9^**
$B 12$	75.82	1	75.8	18.63	0.003 5^**
$C 12$	111.77	1	111.8	27.46	0.001 2^**
残差residual	28.49	7	4.1
失拟项lack of fit	17.75	3	5.9	2.20	0.230 3
纯误差pure error	10.75	4	2.7

Table 3

Fig.2

Fig.3

Table 4

The variance analysis for the fitted regression equation"

方差来源 source	平方和 SS	自由度 DF	均方 MS	F	P
模型model	274.800 000	9	30.533 340	28.634 940	0.000 1^**
A₂	2.844 113	1	2.844 113	2.667 281	0.146 4
B₂	143.058 600	1	143.058 600	134.164 00	< 0.000 1^**
C₂	1.201 250	1	1.201 250	1.126 563	0.323 8
A₂B₂	5.784 025	1	5.784 025	5.424 406	0.052 7
A₂C₂	0.000 400	1	0.000 400	0.000 375	0.985 1
B₂C₂	0.624 100	1	0.624 100	0.585 297	0.469 2
$A 22$	46.026 480	1	46.026 480	43.164 810	0.000 3^**
$B 22$	53.700 320	1	53.700 320	50.361 530	0.000 2^**
$C 22$	10.296 060	1	10.296 060	9.655 907	0.017 1^*
残差residual	7.464 075	7	1.066 296
失拟项lack of fit	5.188 675	3	1.729 558	3.040 447	0.155 4
纯误差pure error	2.275 400	4	0.568 850
总和total	282.264 100	16

Table 4

Fig.4

References 26

[1]	张彩虹, 黄立新, 谢普军, 等. 白果直链/支链淀粉的分离及性能研究[J]. 林产化学与工业, 2017, 37(4):103-109.
	ZHANG C H, HUANG L X, XIE P J, et al. Extraction and performance of Ginkgo biloba Linn. amylase and amylopectin[J]. Chem Ind For Prod, 2017, 37(4):103-109.DOI:10.3969/j.issn.0253-2417.2017.04.015.
[2]	陈文英, 王成章, 高彩霞, 等. 白果中总黄酮的含量及其油脂的化学成分研究[J]. 生物质化学工程, 2006, 40(6):6-8.
	CHEN W Y, WANG C Z, GAO C X, et al. The study on the content of flavonoids and the chemical composition of lipids in seeds of Ginkgo biloba L.[J]. Biomass Chem Eng, 2006, 40(6):6-8.DOI:10.3969/j.issn.1673-5854.2006.06.002.
[3]	DEGUCHI J, HASEGAWA Y, TAKAGI A, et al. Four new ginkgolic acids from Ginkgo biloba[J]. Tetrahedron Lett, 2014, 55(28):3788-3791.DOI:10.1016/j.tetlet.2014.05.076.
[4]	CHEN J J, ZHANG T, JIANG B, et al. Characterization and antioxidant activity of Ginkgo biloba exocarp polysaccharides[J]. Carbohydr Polym, 2012, 87(1):40-45.DOI:10.1016/j.carbpol.2011.06.083.
[5]	黄文, 谢笔钧, 王益, 等. 白果蛋白质的分离、纯化、理化特性及其抗氧化活性研究[J]. 中国农业科学, 2004, 37(10):1537-1543.
	HUANG W, XIE B J, WANG Y, et al. Study on separation and purification of protein from Ginkgo seed and its antioxidant activity[J]. Sci Agric Sin, 2004, 37(10):1537-1543.DOI:10.3321/j.issn:0578-1752.2004.10.023.
[6]	YANG M. Efficient extraction of bioactive flavonoids from Ginkgo biloba leaves using deep eutectic solvent/water mixture as green media[J]. Chem Biochem EngQ, 2018, 32(3):315-324.DOI:10.15255/cabeq.2017.1146.
[7]	李殿鑫, 戴远威, 苏新国. 白果果酒中α-淀粉酶酶解条件的研究[J]. 农产品加工, 2015(5):19-21.
	LI D X, DAI Y W, SU X G. Hydrolysis conditions of α-amylase enzyme gingko wine[J]. Farm Prod Process, 2015(5):19-21.
[8]	史垠垠. 白果饮料加工工艺及稳定性研究[D]. 南京: 南京林业大学, 2010.
	SHI Y Y. Study on processing and stability of Ginkgo juice[D]. Nanjing: Nanjing Forestry University, 2010.
[9]	李殿鑫, 戴远威, 苏新国. 白果果酒开发研究[J]. 酿酒科技, 2015(9):90-93,110.
	LI D X, DAI Y W, SU X G. Development of gingko wine[J]. Liquor Mak Sci Technol, 2015(9):90-93, 110.DOI:10.13746/j.njkj.2015008.
[10]	赵丽, 刘丽萍, 刘建军. 银杏果酒发酵条件的研究[J]. 酿酒科技, 2014(6):87-90.
	ZHAO L, LIU L P, LIU J J. Study on the fermenting conditions of Ginkgo fruit wine[J]. Liquor Mak Sci Technol, 2014(6):87-90.DOI:10.13746/j.njkj.2014.0064.
[11]	王静, 杨猛, 张二飞. 红景天银杏保健酒工艺研究与开发[J]. 食品研究与开发, 2014, 35(20):79-82.
	WANG J, YANG M, ZHANG E F. Research and development of Rhodiola rosea and Ginkgo health wine process[J]. Food Res Dev, 2014, 35(20):79-82.DOI:10.3969/j.issn.1005-6521.2014.20.020.
[12]	周耀明, 杨猛. 枸杞银杏保健酒的研发[J]. 食品研究与开发, 2015, 36(11):72-75.
	ZHOU Y M, YANG M. Research and development of medlarand Ginkgo health wine process[J]. Food Res Dev, 2015, 36(11):72-75.DOI:10.3969/j.issn.1005-6521.2015.11.018.
[13]	王静, 习素荣, 黄亚东, 等. 黄芪红景天银杏发酵型保健酒研究[J]. 酿酒科技, 2015(11):98-101.
	WANG J, XI S R, HUANG Y D, et al. Research on Astragalus-Rhodiola rosea-Ginkgo fermented healthcare wine[J]. Liquor Mak Sci Technol, 2015(11):98-101.DOI:10.13746/j.njkj.2015153.
[14]	李占君, 刘运伟, 马珂, 等. 响应面优化紫苏籽油超声提取工艺研究[J]. 森林工程, 2020, 36(2): 67-72.
	LI Z J, LIU Y W, MA K, et al. Research on ultrasonic extraction technology of Perilla seed oil by response surface[J]. Forest Engineering, 2020, 36(2): 67-72. DOI:10.16270/j.cnki.slgc.2020.02.011.
[15]	王卫东, 张念念, 吴书文, 等. 响应面法优化白果蛋白酶解工艺研究[J]. 食品工业, 2015, 36(6):121-124.
	WANG W D, ZHANG N N, WU S W, et al. Optimization of enzymatic hydrolysis conditions of Ginkgo using response surface methodology[J]. Food Ind, 2015, 36(6):121-124.
[16]	曾志恒, 曾辉, 程翊, 等. 双孢蘑菇发酵液还原糖和总糖的含量测定[J]. 中国食用菌, 2018, 37(6):40-43,49.
	ZENG Z H, ZENG H, CHENG Y, et al. Determination of reducing sugar and total sugar content in fermentation liquid of Agaricus bisporus[J]. Edible Fungi China, 2018, 37(6):40-43,49.DOI:10.13629/j.cnki.53-1054.2018.06.009.
[17]	王元军, 杨小凤, 刘素素, 等. 生料法藕糯米黄酒发酵工艺[J]. 食品工业, 2019, 40(8):53-58.
	WANG Y J, YANG X F, LIU S S, et al. Fermentation technology of lotus root rice wine by uncooked materials method[J]. Food Ind, 2019, 40(8):53-58.
[18]	李唯一, 于凯悦, 刘宇航, 等. 咪唑乙烟酸对黏质沙雷氏菌酶活性的影响[J]. 森林工程, 2021, 37(2): 18-23.
	LI W Y, YU K Y, LIU Y H, et al. Effect of imazethapyr on the enzyme activity of Serratia marcescens[J]. Forest Engineering, 2021, 37(2): 18-23. DOI:10.16270/j.cnki.slgc.2021.02.003.
[19]	吴婕, 王磊, 杨柳. 甜玉米发酵酒液化工艺的研究[J]. 粮食与油脂, 2019, 32(11):70-73.
	WU J, WANG L, YANG L. Study on the liquefaction technology for sweet corn fermented wine[J]. Cereals Oils, 2019, 32(11):70-73.DOI:10.3969/j.issn.1008-9578.2019.11.018.
[20]	LEE S M, LIM H J, CHANG J W, et al. Investigation on the formations of volatile compounds,fatty acids,and γ-lactones in white and brown rice during fermentation[J]. Food Chem, 2018, 269:347-354.DOI:10.1016/j.foodchem.2018.07.037.
[21]	YANG Y J, XIA Y J, WANG G Q, et al. Effects of boiling,ultra-high temperature and high hydrostatic pressure on free amino acids,flavor characteristics and sensory profiles in Chinese rice wine[J]. Food Chem, 2019, 275:407-416.DOI:10.1016/j.foodchem.2018.09.128.
[22]	苏佳佳, 杨天, 佟恩杰, 等. 糙米酒酿工艺优化与挥发性成分分析[J]. 食品科学, 2020, 41(8):177-185.
	SU J J, YANG T, TONG E J, et al. Optimization of brewing process for sweet rice wine from brow rice and analysis of its volatile components[J]. Food Sci, 2020, 41(8):177-185.DOI:10.7506/spkx1002-6630-20190418-239.
[23]	XIAO Z B, CHEN J Y, NIU Y W, et al. Characterization of the key odorants of fennel essential oils of different regions using GC-MS and GC-O combined with partial least squares regression[J]. J Chromatogr B, 2017, 1063:226-234.DOI:10.1016/j.jchromb.2017.07.053.
[24]	NIU Y W, WANG P P, XIAO Z B, et al. Evaluation of the perceptual interaction among ester aroma compounds in cherry wines by GC-MS,GC-O,odor threshold and sensory analysis:an insight at the molecular level[J]. Food Chem, 2019, 275:143-153.DOI:10.1016/j.foodchem.2018.09.102.
[25]	江思瑶, 宋昊, 陈晨, 等. 白酒酒糟中有机酸的分离提取及香气成分分析[J]. 食品工业科技, 2019, 40(17):206-211.
	JIANG S Y, SONG H, CHEN C, et al. Analysis of organic acids and flavoring compositions extracted from distiller's grains[J]. Sci Technol Food Ind, 2019, 40(17):206-211.DOI:10.13386/j.issn1002-0306.2019.17.034.
[26]	KLIEWER W M. Free amino acids and other nitrogenous fractions in wine grapes[J]. J Food Sci, 1970, 35(1):17-21.DOI:10.1111/j.1365-2621.1970.tb12358.x.

Metrics

Comments

www.nldxb.njfu.edu.cn

Edited ＆ Published by Editorial Department of Nanjing Forestry University(Natural Sciences Edition)
Address： No.159 Longpan Road,Nanjing 210037 Jiangsu,P.R.China
E-mail ：xuebao@njfu.edu.cn , xuebao@njfu.com.cn
Telephone +86-25-85428247,85427076
Distributed by China International Book Trading Corporation P.O. Box 399, Beijing ,P.R. China

项目 item	优秀(90~100分) excellent	良好(80~89分) good	中等(70~79分) medium	较差(60~69分) not good
色泽color	酒液清澈透明,稍带黄色	酒液稍有浑浊	酒液浑浊	酒液混沌,有异物
香气aroma	有醇正酒酿发酵的香味	有酒酿香味,气味较淡	无香味,无异味	有异味或刺激性气味
滋味taste	酸甜适中,滋味愉悦	偏酸或偏甜,滋味尚佳	过酸或过甜	滋味奇怪,难以接受
适口性texture	余味绵长,有吸引力	适口,余味较有吸引力	适口,余味一般	不适口,余味不佳

项目 item	香气 aroma	色泽 color	滋味 taste	适口性 texture	得分 score	权重 weight
香气aroma	1	0	0	0	1	0.019
色泽color	8	1	3	4	16	0.308
滋味taste	8	5	1	5	19	0.365
适口性texture	8	4	3	1	16	0.308
合计total					52	1.000

Optimization of enzymatic hydrolysis and fermentation conditions of Ginkgo biloba wine using response surface methodology

RichHTML

PDF

Knowledge

Abstract

Cite this article

share this article

Figures/Tables 8

References 26

Related Articles 7

Recommended Articles

Metrics

Comments

Author

Reader

Reviewer

[1]	WANG Lingjian, JIA Zhaohui, ZHANG Jinchi, TANG Xinggang, SUN Xin, MENG Miaojing, LIU Xin. Optimization for fermentation conditions and analysis of application effect for high efficiency dissolution strain Bt NL-11 from Bacillus thuringiensis [J]. JOURNAL OF NANJING FORESTRY UNIVERSITY, 2024, 48(3): 71-80.
[2]	SHI Huimin, YE Jianren, WANG Yan, LU Lanxiang, SHI Jiwu. Optimizing spore-producing medium and culture conditions of Bacillus velezensis strain YH-18 by response surface methodology [J]. JOURNAL OF NANJING FORESTRY UNIVERSITY, 2023, 47(1): 209-218.
[3]	ZHANG Huihui, LIU Longyun, WU Caie, LI Tingting, FAN Gongjian, YING Ruifeng. Semi-bionic extraction of flavonoids from Rosa roxburghii Tratt. [J]. JOURNAL OF NANJING FORESTRY UNIVERSITY, 2017, 41(06): 47-53.
[4]	ZHOU Ying,LI Zicheng,SHEN Da,ZHAO Guomin,SHEN Weijie, ZHOU Xiaoyan,HAN Shuguang. Liquefaction conditions optimization of peanut shell by phenol using response surface analysis [J]. JOURNAL OF NANJING FORESTRY UNIVERSITY, 2015, 39(06): 137-142.
[5]	HUANG Jianfeng, CHEN Nairong, LIN Qiaojia,RAO Jiuping,ZENG Qinzhi. Optimization of preparation of mid-temperature curing phenol-formaldehyde resin by response surface methodology [J]. JOURNAL OF NANJING FORESTRY UNIVERSITY, 2014, 38(03): 179-183.
[6]	SUN Jing，YOU Yi，JIANG Faxian，YANG Rui，CAI Junli，ZHAO Linguo*. Preparation and purification of extracellular polysaccharide from Coriolus versicolor [J]. JOURNAL OF NANJING FORESTRY UNIVERSITY, 2012, 36(06): 85-89.
[7]	JIANG Hua, ZHANG Yang, WANG Xuefei, MA Yuejin. Study on removal of lipophilic extractives from wheat straw by Candida cylindracea lipases [J]. JOURNAL OF NANJING FORESTRY UNIVERSITY, 2012, 36(02): 35-41.