响应面法优化复合护色剂对柿汁褐变的影响  

Optimization of compound color-preserving agent on inhibiting browning of persimmon juice by response surface methodology

作　　者：赵欣 韩建欣 武晋海 牛晓峰 杨庆文 李慧 杨宇霞 彭晓光 ZHAO Xin;HAN Jianxin;WU Jinhai;NIU Xiaofeng;YANG Qingwen;LI Hui;YANG Yuxia;PENG Xiaoguang(Biology Institute of Shanxi Company Limited,Taiyuan 030006;College of Food Science,Shanxi Normal University,Linfen 041004;Taiyuan Liuweizhai Industrial Company Limited,Taiyuan 030400)

机构地区：[1]山西省生物研究院有限公司,太原030006 [2]山西师范大学食品科学学院,临汾041004 [3]太原六味斋实业有限公司,太原030400

出　　处：《中国食品添加剂》2022年第1期146-153,共8页China Food Additives

摘　　要：以柿果为原料,利用曲酸、L-半胱氨酸、抗坏血酸、柠檬酸为护色剂对柿汁加工过程中抑制褐变进行研究。以褐变抑制率和色差值为指标,在添加不同浓度护色剂单因素试验基础上,进行正交试验,选取对褐变抑制率及色差值影响较大的三种护色剂为自变量,褐变抑制率为响应值,采用Box-Behnken中心组合试验和响应面分析法,研究自变量交互作用对柿汁褐变的影响。结果表明:柿汁复合护色剂最优配比为曲酸1.02g/100mL、抗坏血酸0.41g/100mL、柠檬酸0.83 g/100mL,此条件下柿汁褐变抑制率实测值为86.15%,与预测值吻合率可达97.79%,可有效抑制柿汁褐变发生。The study of inhibiting browning on persimmon juice using kojic acid,L-cysteine,citric acid and ascorbic acid as color preservation agents was explored.Different concentration of color-preserving agents was added to persimmon juice in single factor experiment.Browning inhibition rate and color difference were used as indicators.Through orthogonal experiment,three color-preserving agents with the better effects on browning inhibition were selected as independent variables.In order to study the effect of interaction among independent variables on browning of persimmon juice,browning inhibition rate was used as the response value,the Box-Behnken center combination experiment and response surface methodology were applied in the optimization.The results showed that the best color-preserving agent formula for persimmon juice was:kojic acid 1.02g/100mL,ascorbic acid 0.41g/100mL and citric acid 0.83g/100mL.Under these conditions,the browning inhibition rate of persimmon juice was 86.15%,the color difference was 16.32 NBS.The predicted value was 97.79%close to the actual value.The method can effectively inhibit the browning of persimmon juice.

关 键 词：柿汁 护色剂 褐变抑制率 色差值 响应面 

分 类 号：TS202.3[轻工技术与工程—食品科学] TS202.1[轻工技术与工程—食品科学与工程]