响应面法优化兰州百合干无硫护色剂配方  

Formula Optimization of Non-Sulfur Color-Protective Agents for Dried Lanzhou Lily by Response Surface Methodology

作　　者：李霞[1] 李永才[1] 毕阳[1] 马彦青[1] 

机构地区：[1]甘肃农业大学食品科学与工程学院,甘肃兰州730070

出　　处：《食品科学》2014年第4期16-20,共5页Food Science

基　　金：甘肃省应用技术研究与开发专项计划项目(1004TCYA039);兰州市高新技术产业化项目(2011-1-34)

摘　　要：为有效解决兰州百合干制过程的褐变问题,开发兰州百合干无硫护色技术,选取护色剂抗坏血酸、柠檬酸、L-半胱氨酸、氯化钠为影响因子,以百合干色泽(L*值)为响应值。在单因素试验的基础上,采用BoxBehnken试验设计构建二次多项式回归方程的模型,进行响应面分析。结果表明:护色剂复合作用对百合干色泽的影响程度依次为:L-半胱氨酸>抗坏血酸>氯化钠>柠檬酸,复合护色剂的最优配方(质量分数)为:0.65%氯化钠、0.3%抗坏血酸、0.3%L-半胱氨酸、0.8%柠檬酸,在此条件下,加工的百合干色泽L*值为78.69,护色效果好。This study aimed to solve the problem of browning of Lanzhou lily during drying process and to develop a non- sulfur color-protective agent for dried Lanzhou lily. Four components including ascorbic acid, citric acid, L-cysteine and sodium chloride were used as influencing factors and the color （L＊ value） of dried lily was used as response value. Based on one-factor-at-a-time experiments, Box-Behnken design （BBD） was applied to establish the corresponding mathematical model. The results showed that the protective effects of these four components on lily color followed the decreasing order： L-cysteine 〉 ascorbic acid 〉 sodium chloride 〉 citric acid. The optimum formula （by mass） was composed of 0.65% sodium chloride, 0.3% ascorbic acid, 0.3% L-cysteine and 0.8% citric acid. Under the optimal conditions, the L＊ value of dried lily was 78.69 indicating a good color-protecting effect.

关 键 词：兰州百合 干制 护色剂 褐变 响应曲面 

分 类 号：TS255.52[轻工技术与工程—农产品加工及贮藏工程] TS201.1[轻工技术与工程—食品科学与工程]