模糊综合评判法在果胶-蛋白-酚类稳定性分析中的应用  

Fuzzy comprehensive evaluation applied in the stability evaluation of pectin-protein-phenol

作　　者：赵光远[1] 刁华娟 李素云[1] 

机构地区：[1]郑州轻工业学院食品与生物工程学院,郑州450002

出　　处：《食品科技》2012年第5期57-59,共3页Food Science and Technology

基　　金：河南省杰出青年基金项目(104100510022);河南省青年骨干教师资助项目(72009086)

摘　　要：利用正交试验设计和模糊综合评判法,以果胶的酸解时间、脱酯时间和体系pH值为自变量,以体系浊度保留率、有效粒径和Zeta电位为评价指标,以模糊综合评价值为目标函数对果胶-蛋白-酚类三元复合物模拟体系稳定性参数进行优化,确定最佳稳定性参数。同时也说明模糊综合评判法是获得最佳试验条件的有效方法。In the model system,the optimum conditions for the stability of pectin-protein-phenol complex were developed by orthogonal experimental design and fuzzy comprehensive evaluation.In this study,independent variable were the time of acidolysis and saponification of pectin and the pH value of model system.Evaluating index were the turbidity retention rate,effective grain size and the Zeta potential.Furthermore,it is demonstrated that the method of fuzzy comprehensive evaluation is the effective method in getting the optimum conditions.

关 键 词：模糊综合评判 果胶-蛋白-酚类 稳定性参数 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]