经超声降解的壳聚糖澄清芒果汁的响应面优化  

Optimization of Clarification of Mango Juice with Chitosan Degraded by Ultrasound by Response Surface Methodology

作　　者：章斌[1] 侯小桢[1] 凡芳华[1] 罗安[1] 方洪[1] 

机构地区：[1]韩山师范学院生物系,广东潮州521041

出　　处：《食品研究与开发》2013年第5期55-59,共5页Food Research and Development

摘　　要：利用响应面分析法(RSM)对壳聚糖的超声波降解液澄清芒果汁工艺条件进行优化。在前期单因素试验基础上,以透光率为指标,采用Box-Behnken中心组合设计法设计响应面试验,通过方差分析回归建立数学模型,并对各因素的显著性和交互作用进行分析。试验结果表明:降解后的壳聚糖液登清芒果汁的最佳工艺参数为超声波功率160W、超声作用时间31.5min、超声作用温度49℃,pH 3.74,实际测得透光率为96.37%,与模型预测值基本相符。The optimization of clarification parameters of mango juice with chitosan solution degraded by ultrasound was achieved by response surface methodology to optimize the processing conditions. Based on single factor experiments in earlier stage, taking clarity of juice as main index, response surface optimization of BoxBehnken center combination design method was used to design the response surface test and regression mathematical model is established through the analysis of variance. Results showed that under the optimal clarifying conditions of ultrasonic power 160W,processing time 31.5 min,temperature 49℃,pH 3.74,the actual measurement light transmittance rate reaches 96.37%, which was consistent with the predicted results.

关 键 词：壳聚糖 超声波 降解 芒果汁 澄清 响应面 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]