基于混料实验设计优化鱿鱼甲醛复合抑制剂  

Optimization of compound inhibitors of formaldehyde in the jumbo squid(Dosidicus gigas)based on mixture design

作　　者：苗林林 朱军莉 励建荣 

机构地区：[1]浙江工商大学食品与生物工程学院,浙江省食品安全重点实验室,浙江杭州310035

出　　处：《食品工业科技》2012年第8期348-351,共4页Science and Technology of Food Industry

基　　金：国家自然科学基金(31000761);浙江省自然科学基金项目(Y3090246);国家质检总局项目(2009IK180);教育部博士点基金优先发展领域课题(20113326130001)

摘　　要：为了研发水产品内源性甲醛的控制新技术,本文利用SAS软件的单纯型格子混料设计进行秘鲁鱿鱼甲醛复合抑制剂的优化。确定了茶多酚、氯化钙和氯化镁三种甲醛抑制剂的最佳配比为0.026%、0.642mmol/L、0.332mmol/L。通过模型的建立得到响应值与三种物质配比之间的回归方程,其中茶多酚对鱿鱼甲醛的减少率影响最大,而氯化钙对二甲胺的减少率影响最大。方差分析和验证结果表明,该模型能够准确可靠的预测响应值,并且甲醛抑制剂在高温及pH6.0时能有效降低鱿鱼中甲醛和二甲胺含量。因此,该复合抑制剂可用于鱿鱼制品高温加工过程中内源性甲醛生成的控制。In order to research a new technique of formaldehyde control in the aquatic products, mixture design of SAS software was applied to optimizing compound inhibitors of formaldehyde in the jumbo squid.The best mixture radio of tea polyphenol, calcium chloride and magnesium chlorid was 0.026%, 0.642mmol/L, 0.332mmol/L, respectively.The model established to predict the equation between responses and three substances mixture radio was obtained by regression analysis.Tea polyphenol had the greatest effect on the reducing rate of formaldehyde, while calcium chloride had the greatest effect on the reducing rate of dimethylamine in squid.The data of analysis of variance and demonstration test indicated that the established models and regressive equation were significance,and could predict the responses value accurately and reliably.The inhibitors reduced effectively the content of formaldehyde and dimethylamine treated at high temperature and pH 6.0. Therefore, the compound inhibitors could be applied to control formaldehyde formation during the squid products thermal processing.

关 键 词：混料设计 甲醛 抑制剂 鱿鱼 

分 类 号：TS202[轻工技术与工程—食品科学]