[1]刘慧瑾,杜芳艳*,相玉林,等. 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(01):202-206.[doi:doi:10.3969/j.issn.1001-7461.2015.01.33]
 LIU Hui-jin,DU Fang-yan*,XIANG Yu-lin,et al. Formula Optimization of Non-sulfur Color-protection Agents for Processing Malus micromalus by Response Surface Methodology[J].JOURNAL OF NORTHWEST FORESTRY UNIVERSITY,2015,30(01):202-206.[doi:doi:10.3969/j.issn.1001-7461.2015.01.33]
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 海红果无硫护色剂配方的响应面法优化()
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《西北林学院学报》[ISSN:1001-7461/CN:61-1202/S]

卷:
第30卷
期数:
2015年01期
页码:
202-206
栏目:
出版日期:
2015-01-31

文章信息/Info

Title:
 Formula Optimization of Non-sulfur Color-protection Agents for Processing Malus micromalus by Response Surface Methodology
文章编号:
1001-7461(2015)01-0202-05
作者:
 刘慧瑾杜芳艳*相玉林秦伟伟
 (榆林学院 化学与化工学院,陕西 榆林 719000)
Author(s):
 LIU Hui-jin DU Fang-yan* XIANG Yu-lin QIN Wei-wei
 (College of Chemistry and Chemical Engineering, Yulin University, Yulin, Shaanxi 719000, China)
关键词:
 海红果护色剂褐变响应曲面
Keywords:
 Malus micromalus color-protection agent browning response surface methodology.
分类号:
S665.9
DOI:
doi:10.3969/j.issn.1001-7461.2015.01.33
文献标志码:
A
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。
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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备注/Memo

备注/Memo:
 收稿日期:2014-03-13 修回日期:2014-06-17
基金项目:榆林市科技局2010年农业攻关项目;陕西省教育厅2012年产业化培育项目(2012JC26)。
作者简介:刘慧瑾,女,讲师,硕士,研究方向:天然产物的开发。E-mail: liuhuijin0205@sina.com
*通信作者:杜芳艳,女,教授,研究方向:天然产物的开发应用。E-mail: dufy0160@163.com
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