Abstract: In order to explore the optimum technology parameters for composite enzymatic hydrolysis of dried figs, this paper evaluated 7 factors affecting composite enzymatic hydrolysis of dried figs by Plackett-Burman design based on single factor experiment. And 3 significant factors including pectinase additive amount, cellulase additive amount and acid protease additive amount were screened out. Then, the paper further optimized by Box-Behnken design the optimal parameter level of main influencing factors. The results showed that the optimal composite enzymatic hydrolysis for dried figs was 0.66‰ complex phosphosesterasum additive amount including 0.25‰ pectinase, 0.25‰ cellulase and 0.16‰ acid protease, with solid-liquid ratio 1∶20, enzymolysis pH 4.0, enzymolysis temperature 50℃, and 40 min enzymolysis time. Under these technology conditions, the content of soluble solids in enzymatic hydrolysate was 7.73°Bx. The efficiency of enzymatic hydrolysis was significantly improved.

Key words: fig, enzymolysis, compound enzyme, Plackett-Burman design, response surface methodology

摘要：

为探究无花果干复合酶解的最佳工艺参数，在单因素试验的基础上，采用Plackett-Burman设计对影响无花果干复合酶解的7个因素进行评价，筛选出3个显著因素（果胶酶添加量、纤维素酶添加量和酸性蛋白酶添加量），又采用响应面法Box-Behnken设计进一步优化出无花果干复合酶解工艺主要影响因素的最佳参数水平。结果表明：无花果干复合酶解最佳工艺参数为复合酶添加量0.66‰（果胶酶添加量0.25‰、纤维素酶添加量0.25‰、酸性蛋白酶添加量0.16‰）、料液比1∶20、酶解pH 4.0、酶解温度50℃、酶解时间40 min，此工艺条件下酶解液中可溶性固形物含量为7.73°Bx，酶解效率得到显著提升。

关键词: 无花果, 酶解, 复合酶, Plackett-Burman设计, 响应面法