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当前位置: 首页 > 文章 > 响应面法优化兰州百合干无硫护色剂配方 食品科学 2014,35 (4) 16-20
Position: Home > Articles > Formula Optimization of Non-Sulfur Color-Protective Agents for Dried Lanzhou Lily by Response Surface Methodology FOOD SCIENCE 2014,35 (4) 16-20

响应面法优化兰州百合干无硫护色剂配方

作  者：
李霞;李永才;毕阳;马彦青
单  位：
甘肃农业大学食品科学与工程学院
关键词：
兰州百合;干制;护色剂;褐变;响应曲面
摘  要：
为有效解决兰州百合干制过程的褐变问题,开发兰州百合干无硫护色技术,选取护色剂抗坏血酸、柠檬酸、L-半胱氨酸、氯化钠为影响因子,以百合干色泽(L*值)为响应值。在单因素试验的基础上,采用BoxBehnken试验设计构建二次多项式回归方程的模型,进行响应面分析。结果表明:护色剂复合作用对百合干色泽的影响程度依次为:L-半胱氨酸>抗坏血酸>氯化钠>柠檬酸,复合护色剂的最优配方(质量分数)为:0.65%氯化钠、0.3%抗坏血酸、0.3%L-半胱氨酸、0.8%柠檬酸,在此条件下,加工的百合干色泽L*值为78.69,护色效果好。
译  名：
Formula Optimization of Non-Sulfur Color-Protective Agents for Dried Lanzhou Lily by Response Surface Methodology
作  者：
LI Xia;LI Yong-cai;BI Yang;MA Yan-qing;College of Food Science and Engineering, Gansu Agricultural University;
关键词：
Lanzhou lily;;drying process;;color-protectiive agent;;browning;;response surface methodology
摘  要：
This study aimed to solve the problem of browning of Lanzhou lily during drying process and to develop a nonsulfur color-protective agent for dried Lanzhou lily. Four components including ascorbic acid, citric acid, L-cysteine and sodium chloride were used as influencing factors and the color(L* value) of dried lily was used as response value. Based on one-factor-at-a-time experiments, Box-Behnken design(BBD) was applied to establish the correspon ding mathematical model. The results showed that the protective effects of these four components on lily color followed the decreasing order: L-cysteine > ascorbic acid > sodium chloride > citric acid. The optimum formula(by mass) was composed of 0.65% sodium chloride, 0.3% ascorbic acid, 0.3% L-cysteine and 0.8% citric acid. Under the optimal conditions, the L* value of dried lily was 78.69 indicating a good color-protecting effect.

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