Lieu Le Ngoc, Le Van Viet Man
Department of Food Tech., Ho Chi Minh City University of Technology, Ho Chi Minh City, Viet Nam.
Ultrason Sonochem. 2010 Jan;17(1):273-9. doi: 10.1016/j.ultsonch.2009.05.002. Epub 2009 May 13.
Recently, application of ultrasound has attracted considerable interest as an alternative approach to traditional methods. In this study, response surface methodology (RSM) was used to optimize the conditions for grape mash treatment by ultrasound and by combination of ultrasound and enzyme. The results indicated that optimal conditions were the temperature of 74 degrees C and the time of 13 min for sonication treatment; and were the enzyme concentration of 0.05% and the time of 10 min for combined ultrasound and enzyme treatment. In comparison with traditionally enzymatic treatment, sonication treatment increased extraction yield 3.4% and shortened treatment time over three times; combined ultrasound and enzyme treatment increased extraction yield slightly, only 2%, but shortened treatment time over four times. After sonication treatment, enzymatic treatment increased extraction yield 7.3% and total treatment time of this method was still shorter than that of traditionally enzymatic treatment method. Besides, application of ultrasound improved the grape juice quality because it increased contents of sugars, total acids and phenolics as well as color density of grape juice.
最近，作为传统方法的替代方法，超声的应用引起了相当大的关注。在本研究中，采用响应面法（RSM）优化超声处理以及超声与酶联合处理葡萄醪的条件。结果表明，超声处理的最佳条件为温度74℃、超声处理时间13分钟；超声与酶联合处理的最佳条件为酶浓度0.05%、处理时间10分钟。与传统酶处理相比，超声处理提高了3.4%的提取率，处理时间缩短了三倍多；超声与酶联合处理使提取率略有提高，仅为2%，但处理时间缩短了四倍多。超声处理后再进行酶处理，提取率提高了7.3%，且该方法的总处理时间仍比传统酶处理方法短。此外，超声的应用改善了葡萄汁的品质，因为它增加了葡萄汁中糖、总酸和酚类物质的含量以及颜色密度。
