| 雪莲果汁褐变抑制条件的优化研究 |
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| 引用本文： | 胡云峰,胡 明,邢亚阁,刘晓媛,杨 振.雪莲果汁褐变抑制条件的优化研究[J].食品科学,2009,30(6):92-96. |
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| 作者姓名： | 胡云峰 胡 明 邢亚阁 刘晓媛 杨 振 |
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| 作者单位： | 天津科技大学食品工程与生物技术学院 |
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| 基金项目： | “十一五”国家科技支撑计划重点项目(2006BAD22B03-D3)；云南省科技攻关项目 |
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| 摘 要： | 研究了抑制雪莲果汁褐变的条件，通过单因素试验选取各因素的水平，根据Box-Benhnken 的中心组合试验设计原理，利用SAS 软件进行响应面回归分析，以褐变变化率为响应值，确定了雪莲果汁褐变抑制条件中各影响因素的水平，结合验证实验结果得到了最佳条件，即抗坏血酸0.31%、DL- 苹果酸0.30%、L- 半胱氨酸0.30%、漂烫温度89℃、褐变变化率20.88%。
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| 关 键 词： | 雪莲果汁 褐变 优化 |
| 收稿时间： | 2008-05-01 |
Optimization of Inhibitory Conditions against Yacon (Smallanthus sonchifolius) Juice Browning |
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| HU Yun-feng,HU Ming,XING Ya-ge,LIU Xiao-yuan,YANG Zhen.Optimization of Inhibitory Conditions against Yacon (Smallanthus sonchifolius) Juice Browning[J].Food Science,2009,30(6):92-96. |
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| Authors: | HU Yun-feng HU Ming XING Ya-ge LIU Xiao-yuan YANG Zhen |
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| Affiliation: | (College of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China) |
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| Abstract: | In single factor tests, the inhibitory effects of vitamin C (VC), DL- malic acid and L-cysteine (L-Cys) amounts andtemperature on yacon juice browning were investigated. Based on the results of single factor tests, the optimization tests of the four factors were designed according to Box-Behnken central combination design principle, and the test results were analyzed by response surface regression. The results showed that optimal inhibitory conditions against yacon juice browning are as follows: VC amount 0.31%, DL- malic acid amount 0.30%, L-Cys amount 0.30% and temperature 89 ℃, and under these conditions the change rate of browning is 20.88%. |
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| Keywords: | yacon juice browning optimization |
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