响应面法优化草莓浆酶解工艺

采用果胶酶酶解草莓浆，在单因素试验的基础上，选择果胶酶用量、酶解温度、酶解时间，进行三因素三水平Box-Behnken试验设计，采用响应面法分析3个因素对响应值(出汁率)的影响，从而对草莓浆的酶解工艺进行优化。结果表明：酶用量13.38mg/L、酶解时间5h、酶解温度45℃为最优酶解条件，其预测出汁率为84.69%，实测出汁率为84.75%，两者基本相符，说明回归方程与实际情况拟合好。

Optimizing Pectinase Hydrolysis Conditions of Strawberry Pulp by Response Surface Methodology

The aim of this study was to develop the best process for hydrolyzing strawberry pulp with pectinase.Based on one-factor-at-a-time experiments,a three-factor and three-level Box-Behnken central composite design coupled with response surface analysis was employed to explore the effects of enzyme concentration,hydrolysis temperature and hydrolysis time on the yield of strawberry syrup.The results indicated that the optimal extraction conditions were achieved hydrolysis at 45 ℃for 5 h with 13.38 mg/L of enzyme.Under these optimal conditions,the predicted value of juice yield was 84.69%,while the actual value was 84.75%,suggesting a good fitting between the developed regression equation and actual values.