中国食品添加剂

以废弃樱桃核为原料，提取蛋白粉，优化酶解提取工艺，提取醒酒多肽。以抗氧化能力、水解度和乙醇脱氢酶（ADH）激活作用为评价指标，首先筛选出适宜的蛋白酶种类，继而通过单因素试验明确了酶添加量、料液比及酶解温度对酶解效果影响最为显著，并以此三因素为变量，采用三因素三水平的响应面分析法，以ADH激活率作为目标响应值进行工艺优化。结果表明，最佳酶解条件为加酶量7800 U/g，酶解温度60℃，料液比1∶30(g/mL)，在此条件下，樱桃核酶解液的ADH激活率可以达到28.75%，与预测值相近。研究为废弃樱桃核中生物活性多肽的提取提供了重要的理论依据。

In order to optimize the enzymatic hydrolysis process for extracting anti-hangover peptides from discarded cherry stone. Using antioxidant capacity,degree of hydrolysis,and alcohol dehydrogenase(ADH) activation as evaluation indices,a suitable protease was first selected. Single-factor experiments were used to identify that enzyme dosage,solid-liquid ratio,and hydrolysis temperature had the most significant effects on hydrolysis efficiency. These three factors were then used as variables in a three-level,three-factor Box-Behnken design,with ADH activation rate as the response value. The optimal conditions were determined as follows :protease addition amount of 7800 U/g, enzymatic hydrolysis temperature of 60 ℃,and solid-liquid ratio of 1∶30(g/mL). Under these conditions,the ADH activation rate of the cherry stone hydrolysate reached 28.75%,which was close to the predicted value. This study provides a theoretical basis for extracting bioactive peptides from discarded cherry stone.