| 响应面法在黑莓渣汁酶解工艺中的应用 |
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| 引用本文： | 杨振东.响应面法在黑莓渣汁酶解工艺中的应用[J].中国食品添加剂,2010(1). |
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| 作者姓名： | 杨振东 |
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| 作者单位： | 江苏食品职业技术学院,淮安,223003 |
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| 摘 要： | 选取果胶酶酶解黑莓浆加酶量、酶解温度和酶解时间三个因素进行中心组合设计,利用响应面法对其提取工艺进行优化研究。利用DesignExpert软件,对酶解花色苷含量的二次多项数学模型解逆矩阵分析表明:在加酶量为0.1%、酶解时间1.4h、酶解温度54(C的工艺条件下,酶解黑莓汁里花色苷含量最高,其最大提取产量预测值为650mg.g-1,与实测值相符。
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| 关 键 词： | 黑莓 响应面 果胶酶 花色苷 |
Application of response surface methodology in enzymatic maceration processing of black berry juice |
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| YANG Zhen-dong.Application of response surface methodology in enzymatic maceration processing of black berry juice[J].China Food Additives,2010(1). |
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| Authors: | YANG Zhen-dong |
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| Affiliation: | YANG Zhen-dong(Jiangsu Food College,Huaian 223003) |
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| Abstract: | The effects of Enzyme loading,time and temperature to solution on the extraction yield of anthocyanins from blackberry were investigated based on a three-level,three-factor Box-Behnken design.The extraction technique parameters were optimized with Response Surface Methodology.Experimental data were analyzed by solving the regression equation with Design Expert software.The data indicated that the optimum extraction parameters were:Enzyme loading:0.1%,temperature:54(Cand time:1.4hours.Under those conditions,... |
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| Keywords: | blackberry response surface methodology pectic enzyme |
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