响应曲面法优化花生芽菜护色剂配方  

Optimization of color protection agents formulation of peanut sprouts by response surface method

作　　者：何晓勇 孔欣欣[1,2] 贾庆超 HE Xiaoyong;KONG Xinxin;JIA Qingchao(College of Food Science and Engineering,Zhengzhou University of Science and Technology,Zhengzhou 450064;Zhengzhou City Food Safety Rapid Test Key Laboratory,Zhengzhou 450064)

机构地区：[1]郑州科技学院食品科学与工程学院,郑州450064 [2]郑州市食品安全快速检测重点实验室,郑州450064

出　　处：《中国食品添加剂》2022年第2期88-93,共6页China Food Additives

摘　　要：以花生芽菜为原料,选取三种护色剂氯化钠、柠檬酸及抗坏血酸进行护色试验。单因素试验结果表明三种护色剂均对花生芽菜具有良好的护色效果。在单因素试验基础上,采用响应曲面法,以褐变抑制率为评价指标,分析不同护色剂配方对花生芽菜褐变抑制率的影响。结果表明:三种护色剂对花生芽菜褐变抑制率的影响顺序为抗坏血酸>氯化钠>柠檬酸,最佳配方为氯化钠0.31g/100mL、柠檬酸0.93g/100mL、抗坏血酸0.57g/100mL,在此条件下褐变抑制率为73.13%。Using peanut sprouts as raw material,three different color protection agents including sodium chloride,citric acid and ascorbic acid were selected to carry out the color protection experiment.The results of single factor experiment showed that the color protection effects of three color protection agents on peanut sprouts were good.On the basis of single factor experiment,the effects of different color protection agents formulations on the browning inhibition rate of peanut sprouts were analyzed by response surface method with browning inhibition rate as an indicator.The results showed that the order of influence of three color protection agents on browning inhibition rate of peanut sprouts was ascorbic acid>sodium chloride>citric acid.The optimum formulation of color protection agents was sodium chloride 0.31g/100mL,citric acid 0.93g/100mL and ascorbic acid 0.57g/100mL.Under this condition,the browning inhibition rate of peanut sprouts was 73.13%.

关 键 词：护色剂 褐变抑制率 花生芽菜 响应曲面法 

分 类 号：TS202.3[轻工技术与工程—食品科学] TS255.36[轻工技术与工程—食品科学与工程]