响应面优化鲜切紫薯褐变控制条件  

Optimization of controlling fresh-cut purple sweet potato browning by response surface methodology

作　　者：冯卫敏[1] 罗佳丽[1] 蒋和体[1] 

机构地区：[1]西南大学食品科学学院,重庆400716

出　　处：《食品工业科技》2014年第22期268-272,共5页Science and Technology of Food Industry

摘　　要：利用响应面法对鲜切紫薯褐变控制条件进行优化。在单因素实验基础上,以超声波强度、L-Cys、CA和AA浓度为自变量,紫薯褐变度为响应值,采用Box-Behnken实验设计和响应面分析法,研究了各自变量交互作用及其对褐变度的影响。模拟得到二次多项回归方程,获得抑制鲜切紫薯褐变最佳条件为:超声波强度130W、L-Cys浓度为0.03%、CA浓度为0.20%、AA浓度为0.06%。在此条件下处理的鲜切紫薯在4℃贮藏15d后的褐变度为6.10±0.09,与预测值相近。Response surface methodology（RSM） was adopted to optimize for the combination of ultrasonic and inhibitors to control the browning of fresh-cut purple sweet potato. On the basis of single factor experiment,selecting the intensity of ultrasonic,the concentration of L-Cys,CA and AA as independent variables,and purple potato Browning degree as the response value,the interaction of the respective variables and their influence on the browning degree were studied by using Box-Behnken experimental design and response surface analysis theory. The quadratic polynomial regression equation of prediction regression model was established,the results indicated that the optimal condition for Browning inhibition was obtained as follows：ultrasonic intensity was at 130 W,L-Cys concentration was 0.03%,the CA concentration was 0.20%,AA concentration was 0.06%. Under these conditions,the browning degree was 6.10±0.09,which was close relation with the predicated value.

关 键 词：紫薯 鲜切 褐变 控制 优化 

分 类 号：TS255.36[轻工技术与工程—农产品加工及贮藏工程]