响应面法优化柳蒿芽护绿剂的研究  

Research on Response Surface Optimization of Artemisia integrifolia L.'s Keeping Green Agents

作　　者：张秀玲[1,2] 刘茜茜[1] 柳晓晨 王晓君[1] 李凤凤[1] 高宁[1] 

机构地区：[1]东北农业大学食品学院,黑龙江哈尔滨150030 [2]林下经济资源研发与利用协同创新中心,黑龙江哈尔滨150040

出　　处：《食品研究与开发》2016年第21期199-203,共5页Food Research and Development

基　　金："十三五"国家重大科技专项课题;东北森林区主要林菜资源生态开发利用技术研发与示范(2016YFC0500307);黑龙江省应用技术研究与开发计划重大项目;果菜采后商品化处理技术集成与示范(GA15B104-3)

摘　　要：以确定V_C、柠檬酸、NaCl_3种护绿剂对柳蒿芽灭酶护绿过程中最佳浓度的单因素试验的结果为基础,利用Design Expert 8.0软件设计交互试验,建立回归模型,测定3种护绿剂是否存在交互作用及最佳的复配浓度。试验选取的V_C、柠檬酸、Na Cl均为无重金属的食品级试剂,实现了对柳蒿芽安全高效护绿的目的。试验结果表明:在微波灭酶功率为630 W,灭酶时间为1 min的条件下,3种护绿剂的最佳复配比为:V_C浓度为2.13 g/L、柠檬酸浓度为0.96 g/L、Na Cl浓度为1.99 g/L,此条件下柳蒿芽叶绿素含量为0.702 7 mg/g。Based on the results of single-factor tests, the optimal concentration of three keeping green agents （Vc, citric acid, NaCl）for preserving A rtemisia integrifolia L.% chlorophyll during enzyme inactivation process was determined with Design Expert 8.0 software designed regression model to determine the three keeping green agents complex interaction and the best concentration. Vc, citric acid, NaC1, three kinds of keeping green color agents selected in test are food grade reagents that have no heavy metals and keep vegetable green color safely and efficiently. Test results showed that under the condition of microwave power was 630 W, time was lmin, optimum complex ratio of three keeping green agents was： the concentration of Vc was 2.13 g/L, the concentration of citric acid was 0.96 g/L, the concentration of NaC1 was 1.99 g/L, Artemisia integrifolia L. chlorophyll content was 0.702 7 mg/g in this condition.

关 键 词：柳蒿芽 叶绿素 护绿 优化 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]