均匀设计法优化西藏光核桃原果浆保鲜配方

Optimum ingredient of compound artistalingagent for Prunus mira koehne pulps by uniform design method

选取EDTA、柠檬酸、Vb-Na、植酸、NaCl作为西藏光核桃果浆贮藏复合保鲜剂,采用U12(64×2)均匀设计,以果浆贮藏4个月后的总糖、Vc以及褐变度作为指标探索果浆贮藏最佳方案。对第一次试验结果进行二次多项式回归拟合,得到了分别对总糖、Vc以及褐变度最佳的3组配方。剔除相同因子Vb-Na后,以EDTA、柠檬酸、植酸、NaCl在3组配方中的取值范围再采用U12(122×6×2)均匀设计,在试验结果中作直观分析,得出最优综合配方为:EDTA用量为0.002%、柠檬酸为0.01909%、Vb-Na为0.04%、植酸为0.019%、NaCl为0.159%。在此配方下得到4个月原果浆中总糖含量达到6.58%,褐变值为1.05,Vc含量达到2.22 mg/100 g。

Using EDTA, citric acid, Vb-Na, phyt on the optimum ingredient of preservation for c acid and NaCI as compound antistalingagent, The study Prunus mira koehne pulps with uniform design U12（6^4×2）. Storage property was analysed after four months using total sugars content, Vc content and browning value as indicators, three groups of optimal formula for preserving sugars and Vc content, preventing browning were found out by quadratic polynomial stepwise regression. After eliminating the identical factor （Vb-Na） in Three groups of formula, the combined test with uniform design U12（12^2×6×2） was done with the rest of factors within the three group of formula limits. The compositive formula was affirmed by analysing the results directly： EDTA content 0.002%, citric acid 0.0.1909%, Vb-Na 0.04%, phytic acid 0.019%, NaCI 0.159%. In this condition, the optimum ingredient of preservation for Prunus mira koehne pulps effect comes out： the total sugars content, Vc content and browning value are 6.58%, 1.05, 2.22 mg/100 g in the pulps after four months.