响应面优化酶法澄清琯溪蜜柚汁工艺研究  

Optimization of Enzymatic Clarification of Guanxi Pomelo Juice Using Response Surface Methodology

作　　者：许键[1] 蔡慧农[1,2,3] 倪辉[1,2,3] 杜希萍[1,2,3] 黄高凌[1,2,3] 

机构地区：[1]集美大学生物工程学院,福建厦门361021 [2]福建省高校食品微生物与酶工程技术研究中心,福建厦门361021 [3]厦门市食品与生物工程技术研究中心,福建厦门361021

出　　处：《集美大学学报（自然科学版）》2014年第2期100-106,共7页Journal of Jimei University：Natural Science

基　　金：国家自然科学基金资助项目(31371751);福建省自然科学基金资助项目(2011J01225);福建省教育厅项目(JA12188);厦门市杰出青年人才基金项目(3502Z20126008);集美大学科研创新团队基金资助项目(2010A006)

摘　　要：以琯溪蜜柚为主要原料,利用响应面法对酶法澄清琯溪蜜柚汁工艺进行优化.在单因素基础上选取试验因素与水平,根据Box-Benhnken试验设计原理,采用三因素三水平的响应面分析法,对各个因素的显著性和交互作用进行分析,以透光率为响应值作响应面曲线图和等高线图,并建立了工艺数学模型.结果表明:酶法澄清蜜柚汁工艺的最佳参数为果胶酶浓度200 U/mL、酶解温度49℃、酶解时间40 min;并对结果进行验证,在此条件下,蜜柚汁透光率为97.2%,与预测值97.5%接近.说明,根据Box-Behnken模型并采用响应面分析法得到的酶法澄清蜜柚汁优化工艺准确、可靠.To optimize the process for clarifying Guanxi pomelo juice, a series of single-factor experi- ments were made to investigate the effects of enzyme concentration, incubation time, incubation temperature on the clarity of the product. Based on single-factor experiments, a 17-run response surface design involving 3 factors at 3 levels was generated by the Design-Expert software according to the Box-Behnken design princi- ple and experimental data thus obtained were subjected to quadratic regression analysis to create a mathemati- cal model for clarification. The optimal enzyme clarification condition was using 200 U/mL of enzyme, and react at 49 ℃ for 40 min. Under these conditions, the clarity of pomelo juice reached 97.2%. This was similar to the estimated value of 97.5 %.

关 键 词：琯溪蜜柚汁 酶法澄清 优化 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]