| 海红果无硫护色剂配方的响应面法优化 |
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| 引用本文： | 刘慧瑾,杜芳艳,相玉林,秦伟伟.海红果无硫护色剂配方的响应面法优化[J].西北林学院学报,2015,30(1):202-206. |
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| 作者姓名： | 刘慧瑾 杜芳艳 相玉林 秦伟伟 |
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| 作者单位： | （榆林学院 化学与化工学院，陕西 榆林 719000） |
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| 摘 要： | 为解决海红果在加工过程中极易发生褐变的问题，开发海红果无硫护色剂，选取护色剂柠檬酸、L-半胱氨酸、氯化钠为影响因子，以海红果的褐变度为响应值。在单因素试验的基础上，采用Design- Expert V8 试验设计，构建二次多项式回归方程模型，进行响应面分析。结果表明，护色剂对海红果色泽的影响程度依次为:L-半胱氨酸>氯化钠>柠檬酸，复合护色剂的最优配方为0.06% L-半胱氨酸、1.68% 氯化钠、0.64% 柠檬酸，在此条件下，加工的海红果护色效果好。
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| 关 键 词： | 海红果 护色剂 褐变 响应曲面 |
Formula Optimization of Non-sulfur Color-protection Agents for Processing Malus micromalus by Response Surface Methodology |
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| LIU Hui-jin,DU Fang-yan,XIANG Yu-lin,QIN Wei-wei. Formula Optimization of Non-sulfur Color-protection Agents for Processing Malus micromalus by Response Surface Methodology[J].Journal of Northwest Forestry University,2015,30(1):202-206. |
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| Authors: | LIU Hui-jin DU Fang-yan XIANG Yu-lin QIN Wei-wei |
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| Institution: | （College of Chemistry and Chemical Engineering, Yulin University, Yulin, Shaanxi 719000, China） |
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| Abstract: | To solve the problem of browning during processing the fruit of Malus micromalus and to develop sulfur-free color-protection technology, the color-protection agents such as citric acid, L-cysteine and sodium chloride were used as influence factors and browning degree（BD value）of the fruit was used as response value. Based on single factor experiment, Design-Expert V8 was applied and the mathematical model was established to analyze response surface. The results showed that the effect of color protection of the above agents was as follows: L-cysteine > sodium chloride > citric acid, and the optimum formula was 0.06% L-cysteine，1.68% sodium chloride, and 0.64% citric acid. Under the above conditions, the effect of color protection was perfect. |
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| Keywords: | Malus micromalusMalus micromalus color-protection agent browning response surface methodology |
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