响应面法优选果坯复配低硫护色保藏剂  

Application of response surface methodology for optimization of preservable fruit with low sulfur

作　　者：王菲[1] 黄月[2] 黄苇[2] 

机构地区：[1]广州市轻工职业学校,广东广州510640 [2]华南农业大学食品学院,广东广州510642

出　　处：《食品工业科技》2016年第16期308-311,329,共5页Science and Technology of Food Industry

基　　金：国家科技支撑计划课题(2012BAD31B03)

摘　　要：为了解决果坯保藏期间硫用量过高,容易导致产品中残硫超标的问题,本文采用响应面优化法研究了抗坏血酸(又称维生素C,简称VC)、L-半胱氨酸(L-Cys)、焦亚硫酸钠(简称焦亚,分子式Na_2S_2O_5)、柠檬酸(citric acid,简称CA)、柠檬酸亚锡二钠(DSC)和乙二胺四乙酸二钠(EDTA-2Na)及其优选因素的复配保藏液对苹果果坯褐变的抑制效果,并在李子果坯中验证。结果表明:各护色剂都能不同程度地抑制褐变,L-Cys、Na_2S_2O_5、V_C对褐变的抑制效果较佳;L-Cys与Na_2S_2O_5间交互作用明显,存在护色增效作用,Na_2S_2O_5 5.00 g/L,V_C2.55 g/L和L-Cys 0.40 g/L复配保藏液的护色效果与果坯生产常用量Na_2S_2O_520.00 g/L的护色效果相当,显著减少了Na_2S_2O_5的用量,降低了成品中残硫超标的风险。In order to decrease the residue content of sulfite of preservable fruit,the color preservation technology of apple were investigated by response surface methodology and verified in plum billet. The effect of V_C、L- Cys、Na_2S_2O_5、CA、DSC、EDTA-2Na were researched.The best compound fixative was determined as follows： Na_2S_2O_55.00 g / L,V_C2.55 g / L and L- Cys 0.40 g / L. The effect of this compound fixative was equal than sulfur- containing（ Na_2S_2O_520.00 g / L）. This study provided the theoretical basis and technical support for further development of low sulfur preservable fruit.

关 键 词：凉果 褐变 低硫 

分 类 号：TS255.36[轻工技术与工程—农产品加工及贮藏工程]