{"id":7357,"date":"2021-04-19T09:28:16","date_gmt":"2021-04-19T06:28:16","guid":{"rendered":"http:\/\/journals.khnu.km.ua\/vestnik\/?p=7357"},"modified":"2021-08-05T15:33:06","modified_gmt":"2021-08-05T12:33:06","slug":"%d1%83%d0%b4%d0%be%d1%81%d0%ba%d0%be%d0%bd%d0%b0%d0%bb%d0%b5%d0%bd%d0%bd%d1%8f-%d0%bf%d1%80%d0%be%d1%86%d0%b5%d1%81%d1%83-%d0%b5%d0%ba%d1%81%d1%82%d1%80%d0%b0%d0%b3%d1%83%d0%b2%d0%b0%d0%bd%d0%bd%d1%8f","status":"publish","type":"post","link":"https:\/\/journals.khnu.km.ua\/vestnik\/?p=7357","title":{"rendered":"\u0423\u0434\u043e\u0441\u043a\u043e\u043d\u0430\u043b\u0435\u043d\u043d\u044f \u043f\u0440\u043e\u0446\u0435\u0441\u0443 \u0435\u043a\u0441\u0442\u0440\u0430\u0433\u0443\u0432\u0430\u043d\u043d\u044f \u0430\u043d\u0442\u043e\u0446\u0456\u0430\u043d\u0456\u0432 \u0437 \u0432\u0438\u043a\u043e\u0440\u0438\u0441\u0442\u0430\u043d\u043d\u044f\u043c \u0444\u0435\u0440\u043c\u0435\u043d\u0442\u043d\u0438\u0445 \u043a\u043e\u043c\u043f\u043b\u0435\u043a\u0441\u0456\u0432"},"content":{"rendered":"

<\/p>\n

\u0423\u0414\u041e\u0421\u041a\u041e\u041d\u0410\u041b\u0415\u041d\u041d\u042f \u041f\u0420\u041e\u0426\u0415\u0421\u0423 \u0415\u041a\u0421\u0422\u0420\u0410\u0413\u0423\u0412\u0410\u041d\u041d\u042f \u0410\u041d\u0422\u041e\u0426\u0406\u0410\u041d\u0406\u0412 \u0417 \u0412\u0418\u041a\u041e\u0420\u0418\u0421\u0422\u0410\u041d\u041d\u042f\u041c \u0424\u0415\u0420\u041c\u0415\u041d\u0422\u041d\u0418\u0425 \u041a\u041e\u041c\u041f\u041b\u0415\u041a\u0421\u0406\u0412<\/p>\n

IMPROVEMENT OF THE PROCESS OF EXTRACTION OF ANTOCYANES USING ENZYME COMPLEXES<\/p>\n

\u0421\u0442\u043e\u0440\u0456\u043d\u043a\u0438: 222-226. \u041d\u043e\u043c\u0435\u0440: \u21161, 2021 (293)<\/strong> \"\"<\/a>
\n\u0410\u0432\u0442\u043e\u0440\u0438<\/strong>:
\n\u041b.\u0412. \u0421\u0410\u041b\u0404\u0411\u0410, \u0414. \u0413. \u0421\u0410\u0420\u0406\u0411\u0404\u041a\u041e\u0412\u0410
\n\u0425\u0435\u0440\u0441\u043e\u043d\u0441\u044c\u043a\u0438\u0439 \u043d\u0430\u0446\u0456\u043e\u043d\u0430\u043b\u044c\u043d\u0438\u0439 \u0442\u0435\u0445\u043d\u0456\u0447\u043d\u0438\u0439 \u0443\u043d\u0456\u0432\u0435\u0440\u0441\u0438\u0442\u0435\u0442
\nL. SALEBA, D. SARIBYEKOVA
\nKherson National Technical University
\nDOI:<\/strong> https:\/\/www.doi.org\/10.31891\/2307-5732-2021-293-1-222-226<\/a>
\n\u0420\u0435\u0446\u0435\u043d\u0437\u0456\u044f\/Peer review :<\/strong> 05.01.2021 \u0440.
\n\u041d\u0430\u0434\u0440\u0443\u043a\u043e\u0432\u0430\u043d\u0430\/Printed :<\/strong> 10.03.2021 \u0440.<\/p>\n

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\u041a\u043b\u044e\u0447\u043e\u0432\u0456 \u0441\u043b\u043e\u0432\u0430:<\/strong> \u0430\u043d\u0442\u043e\u0446\u0456\u0430\u043d\u0438, \u0435\u043a\u0441\u0442\u0440\u0430\u043a\u0446\u0456\u044f, \u0444\u0435\u0440\u043c\u0435\u043d\u0442\u0438, \u0432\u0438\u0447\u0430\u0432\u043a\u0438 \u0432\u0438\u043d\u043e\u0433\u0440\u0430\u0434\u0443.<\/p>\n

\u0420\u043e\u0437\u0448\u0438\u0440\u0435\u043d\u0430 \u0430\u043d\u043e\u0442\u0430\u0446\u0456\u044f \u0430\u043d\u0433\u043b\u0456\u0439\u0441\u044c\u043a\u043e\u044e \u043c\u043e\u0432\u043e\u044e<\/strong><\/p>\n

Grape pomace is a valuable source of raw materials for industrial processing and extraction of anthocyanins. The paper improves the process of extraction of natural dyes \u2013 anthocyanins. The subject of the study is anthocyanins extracted from grape pomace Moldova, after obtaining wine by the white method. The object of the study is the process of extraction of anthocyanin dyes using pre-treatment of raw materials with solutions of enzymes or their complexes. To increase the content of anthocyanins in the original extract, additional treatment of grape pomace with enzyme preparations manufactured by the State Enterprise “Enzyme” in Ladyzhyn was introduced: Alfalad BN L and Cellulase. The use of enzyme preparations allows to increase the yield of the extract due to the destruction of cell walls and increase the amount of dry matter. In the second stage, after treatment with enzymes, anthocyanins were extracted with 50% ethyl alcohol acidified with citric acid at 70\u2103 for 30 minutes. The results of the study of the effect of the concentration of the enzymes Alphalad BN L and Cellulase on the amount of extracted anthocyanin dyes from frozen grape pomace Moldova indicate the prospects for their use. The best results were obtained for the enzyme Alphalad BN L at a concentration of 1.5 g\/l and for the enzyme Cellulase 3 g\/l under conditions of treatment at 45\u2103 for 60 minutes, module 2, pH 4.5. Studies of the synergism of the enzymes have shown that a mixture of enzymes Alphalad BN L 1.5 g\/l and Cellulase 3 g\/l is effective in the processing of grape pomace for 30 minutes. It is shown that pre-treatment with the enzyme complex significantly facilitates the stage of extraction of anthocyanins with aqueous-ethanol solution. Removal of dyes occurs completely in 30 minutes of processing.
\nKeywords:<\/strong> anthocyanins, extraction, enzymes, grape pomace.<\/p>\n

References<\/strong><\/p>\n

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