响应面试验优化鲜切胭脂萝卜复合护色配方  

Study on Compound Color Protection Formula of Fresh Cut Carmine Radish by Response Surface Method

作　　者：李宇[1] 陈丹 李敏[1] 孙钟雷[1] 何秀利[1] 阳晖[1] 

机构地区：[1]长江师范学院生命科学与技术学院,涪陵408100 [2]华兰生物工程重庆有限公司,涪陵408100

出　　处：《食品工业》2017年第6期88-91,共4页The Food Industry

基　　金：重庆市教委科学技术研究项目(KJ15012023);三峡库区特色作物工程研究中心资助项目

摘　　要：以鲜切胭脂萝卜为研究对象,选用姜蒜混合提取液、壳聚糖、海藻酸钠对其护色,探究最佳护色配方。在单因素试验的基础上,采用响应面中的Box-Behnken试验设计方法,以花青素含量为响应值,建立数学模型进行分析。结果表明:鲜切胭脂萝卜复合护色剂的最优配方为姜蒜混合提取液14.98%、壳聚糖0.73%、海藻酸钠0.4%,花青素含量理论值为46.301 2 mg/100 g,实测值为45.874 3 mg/100 g,两者无显著性差异,说明模型可信,且护色剂均为生物制剂,安全可靠,护色效果好。With fresh cut carmine radish as research subject, mixed ginger and garlic extract, chitosan and sodium alginate were selected, and the best color protection formula was studied. On the basis of single factor experiment, using response surface of Box Behnken design method, and made the anthocyanin content as the index, the mathematical mode was established and analyzed. The results showed that the optimal color protection formula of fresh cut carmine radish was mixed ginger and garlic extract 14.98%, chitosan 0.73%, sodium alginate 0.4%, the theoretical value of anthocyanin content was 46.301 2 mg/100 g, and the measured value was 45.874 3 mg/100 g, there was no significant difference between the two results, meating the model was credible, and the color fixative was all biological agents, which was safe and reliable, and the fresh keeping effect was good.

关 键 词：胭脂萝卜 鲜切 护色配方 花青素 响应面 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]