响应曲面法优化猕猴桃果汁对亚硝酸盐的消除作用  

Using Response Surface Methodology to Optimize the Elimination of Kiwi Juice on Nitrite

作　　者：唐海尧 邓彩君 张伦宁 邱国良 李玉兰 Tang Haiyao;Deng Caijun;Zhang Lunning;Qiu Guoliang;Li Yulan(Yangjiang Vocational and Technical College,Yiangjiang 529566;Piangxiang Municipal Food And Drug Inspection Institute,Pingxiang 337000;Jiangxi Drug Inspector Center,Nanchang 330000,China)

机构地区：[1]阳江职业技术学院,广东阳江529566 [2]萍乡市食品药品检验所,江西萍乡337000 [3]江西省药品检查员中心,江西南昌330000

出　　处：《广东化工》2022年第9期36-38,共3页Guangdong Chemical Industry

基　　金：阳江职业技术学院科技项目(2019kjyb01);阳江职业技术学院科技项目(2020kjyb08);阳江职业技术学院教改项目(2017yzjg02);阳江职业技术学院教改项目(2018jgyb18)。

摘　　要：以猕猴桃果汁为主要原料,猕猴桃果汁用量、水浴温度、反应时间为单因素,亚硝酸消除率为考察指标,通过单因素实验和响应曲面实验探究并优化猕猴桃果汁对亚硝酸盐的消除效果,实验结果表明:猕猴桃果汁用量8 mL、水浴温度80℃、与亚硝酸盐反应时间10.50 min时,亚硝酸盐的消除效果最佳,消除率可达到60.80%。With kiwi juice as the main raw material,kiwi juice dosage,water bath temperature,and reaction time as single factors,the elimination rate of nitrous acid is an inspection index.The single factor experiment and response surface experiment are used to explore and optimize the elimination effect of kiwi juice on nitrite.The experimental results showed that when the amount of kiwi juice was 8 mL,the temperature of the water bath was 80℃,and the reaction time with nitrite was 10.50 min,the elimination effect of nitrite was the best,and the elimination rate could reach 60.80%.

关 键 词：亚硝酸盐 猕猴桃 猕猴桃果汁 响应曲面 消除率 

分 类 号：TS2[轻工技术与工程—食品科学与工程]