超高压处理对脐橙汁中香气成分柠檬烯的影响  

Effect of Ultra-high Hydrostatic Pressure Treatment on Limonene in Navel Orange Juice

作　　者：王海翔[1] 潘见[1] 谢慧明[1] 杨毅[1] 曾庆梅[1] 

机构地区：[1]合肥工业大学农产品生物化工教育部工程研究中心,安徽合肥230009

出　　处：《食品科学》2010年第1期66-70,共5页Food Science

基　　金：广东省-教育部产学研结合重大项目(2007B090400106)

摘　　要：以脐橙汁为对象,采用Box-behnken响应曲面设计,研究超高压处理对橙汁中柠檬烯香气成分的影响,实验参数选择压力(100～500MPa)、温度(20～40℃)、处理时间(10～20min),建立超高压处理下柠檬烯含量变化的二次多项数学模型。结果表明:模型的确定系数R2=0.9938,调整确定系数R2Adj=0.9858,方差分析表明模型极度显著(P<0.0001),该模型可用于超高压处理橙汁中柠檬烯含量变化的分析与预测。With the aim of achieving an in-depth understanding of effect of ultra-high hydrostatic pressure treatment on limonene in navel orange juice,a mathematical model describing the relationship between limonene content and three treatment parameters,such as pressure（100-500 MPa）,temperature（20-40 ℃） and treatment time（10-20 min） was created using Box-Behnken central composite design combined with regression analysis,and interactive effects of the three variables on the dependent variable were then evaluated using response surface methodology（RSM）.This model was found to be significant（P 0.0001） with a regression coefficient of 0.9938 and an adjusted regression coefficient of 0.9858.The predicted values of limonene content were in good agreement with the experimental values.This demonstrated the reliability of the created model in predicting limonene content in navel orange juice subjected to ultra-high hydrostatic pressure treatment under different conditions.

关 键 词：超高压 橙汁 柠檬烯 响应曲面法 

分 类 号：TS201.2[轻工技术与工程—食品科学] TS255.44[轻工技术与工程—食品科学与工程]