%0 Journal Article
%T 海红果无硫护色剂配方的响应面法优化<br>Formula Optimization of Non-sulfur Color-protection Agents for Processing Malus micromalus by Response Surface Methodology
%A 刘慧瑾
%A 杜芳艳
%A 相玉林
%A 秦伟伟
%J 西北林学院学报
%D 2015
%R doi:10.3969/j.issn.1001-7461.2015.01.33
%X 为解决海红果在加工过程中极易发生褐变的问题，开发海红果无硫护色剂，选取护色剂柠檬酸、L-半胱氨酸、氯化钠为影响因子，以海红果的褐变度为响应值。在单因素试验的基础上，采用Design- Expert V8 试验设计，构建二次多项式回归方程模型，进行响应面分析。结果表明，护色剂对海红果色泽的影响程度依次为：L-半胱氨酸>氯化钠>柠檬酸，复合护色剂的最优配方为0.06% L-半胱氨酸、1.68% 氯化钠、0.64% 柠檬酸，在此条件下，加工的海红果护色效果好。<br>To solve the problem of browning during processing the fruit of Malus micromalus and to develop sulfur-free color-protection technology, the color-protection agents such as citric acid, L-cysteine and sodium chloride were used as influence factors and browning degree（BD value）of the fruit was used as response value. Based on single factor experiment, Design-Expert V8 was applied and the mathematical model was established to analyze response surface. The results showed that the effect of color protection of the above agents was as follows: L-cysteine > sodium chloride > citric acid, and the optimum formula was 0.06% L-cysteine，1.68% sodium chloride, and 0.64% citric acid. Under the above conditions, the effect of color protection was perfect
%K 海红果
%K 护色剂
%K 褐变
%K 响应曲面&lt
%K br&gt
%K Malus micromalus
%K color-protection agent
%K browning
%K response surface methodology.
%U http://xblxb.paperopen.com/oa/darticle.aspx?type=view&id=201501033