海红果无硫护色剂配方的响应面法优化
Formula Optimization of Non-sulfur Color-protection Agents for Processing Malus micromalus by Response Surface Methodology

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。
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