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当前位置: 首页 > 文章 > 柠檬皮可食用膜制备方法的优化 江苏农业学报 2019,35 (4) 948-953
Position: Home > Articles > Optimization of preparation method of lemon peel-based edible film Jiangsu Journal of Agricultural Sciences 2019,35 (4) 948-953

柠檬皮可食用膜制备方法的优化

作  者：
刘路;刘孝平;陈绢;李洁;付云云;赵江林;陈安均
单  位：
四川农业大学食品学院
关键词：
响应面法;柠檬皮粉;可食用膜
摘  要：
采用柠檬皮粉、甘油、羧甲基纤维素钠作为柠檬皮可食用膜的成膜原料,在单因素试验基础上,通过Box-Behnken中心组合设计原理,模拟得到二次多项式回归方程的预测模型,以抗拉强度为响应值,响应面优化柠檬皮可食用膜的制备方法。得到最佳预测成膜工艺为:柠檬皮粉添加量为1.84%,羧甲基纤维素钠添加量为0.30%,甘油添加量为0.48%。此条件下制成的柠檬皮可食用膜抗拉强度的响应预测值为17.208 5 MPa,验证值为17.475 8 MPa,相对误差为1.55%。通过二次多项式拟合得到的模型决定系数(R~2)为95.02%,在该响应面优化后的条件下,柠檬皮可食用膜具有较好的力学性能。
译  名：
Optimization of preparation method of lemon peel-based edible film
作  者：
LIU Lu;LIU Xiao-ping;CHEN Juan;LI Jie;FU Yun-yun;ZHAO Jiang-lin;CHEN An-jun;College of Food Science, Sichuan Agricultural University;
关键词：
response surface method;;lemon peel powder;;edible film
摘  要：
Using lemon peel powder, glycerin and sodium carboxymethyl cellulose as the film-forming raw materials of lemon-peel edible film, based on the single-factor experiment, the box-Behnken center combination design principle was used to simulate the quadratic polynomial regression equation. In the prediction model, the response surface was selected based on the tensile strength as the response value to optimize the preparation method of the lemon-peeled edible film. The best predicted film-forming process was: 1.84% of lemon peel powder, 0.30% of sodium carboxymethyl cellulose and 0.48% of glycerin. Under these conditions, the prediction value of the response to tensile strength of the lemon-peel edible film was 17.208 5 MPa, the verification value was 17.475 8 MPa, and the relative error was 1.55%. The model determination coefficient(R~2) obtained by quadratic polynomial fitting was 95.02%. Under the optimized condition of the response surface, the lemon peel-based edible film has good mechanical properties.

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