响应曲面法优选猕猴桃保鲜果浆抑菌剂的研究  

Optimization of Preservative Formulation for Kiwi Fruit Slurry by Response Surface Methodology

作　　者：马立志[1] 刘晓燕[1] 秦晋颖[1] 高蓬明[1] 

机构地区：[1]贵阳学院生物与环境工程系,贵州贵阳550005

出　　处：《食品科学》2010年第14期285-288,共4页Food Science

基　　金：2009年贵州省科技厅资助农业攻关项目(黔科合NY字[2009]3024)

摘　　要：目的:优化用于保鲜猕猴桃果浆的抑菌剂配方。方法:以抑菌效果为指标,通过响应曲面法优化抑菌剂最佳配方。结果:抑菌剂在果浆中最佳配方质量分数为ε-聚赖氨酸0.009514%、乳酸链球菌素0.010812%、纳他霉素0.002968%、R-多糖0.140249%。采用此配方,不经高温杀菌,0～4℃条件下储藏12个月后猕猴桃果浆的微生物指标为菌落总数130个/g、霉菌数10个/g、大肠杆菌数≤3MPN/100g、致病菌未检出;理化指标为可滴定酸度1.14%、糖度8.9%、VC含量68mg/100g,达到保鲜猕猴桃果浆的效果。结论:所得配方可用于免高温灭菌猕猴桃果浆的保鲜。ε-polylysine,nisin,natamycin and R-polysaccharide were added to fresh kiwi fruit slurry for inhibiting the growth of microorganisms in it.In order to minimize the total bacterial count in kiwi fruit slurry,the amounts of these compounds were optimized using central composite design and response surface methodology.The results showed that the optimum amounts of ε-polylysine,nisin,natamycin and R-polysaccharide were 0.009514%,0.010812%,0.002968% and 0.140249%,respectively.Fresh kiwi fruit slurry with these compounds added at the optimum amounts was stored at 0-4 ℃ without sterilization,and after 12-month storage,the total bacterial count,mold count and coliform count were measured to be 130 CFU/g,10 CFU/g and less than 3 MPN/100 g,respectively,no pathogenic bacteria were detected,and the titratable acidity and the contents of sugar and vitamin C were 1.14%,8.9%,and 68 mg/100 g,respectively,indicating a good fresh-keeping effect.

关 键 词：猕猴桃 保鲜果浆 抑菌剂 响应曲面法 优选 

分 类 号：TS255[轻工技术与工程—农产品加工及贮藏工程]