响应面试验优化荔枝酒褐变抑制工艺条件

Optimization of Browning Inhibition Conditions of Litchi Wine by Response Surface Methodology

为抑制荔枝酒褐变,在酒精发酵完成后,以褐变抑制率为指标,在单因素试验的基础上,采用L8(27)正交试验表进行六因素二水平正交试验,采用极差分析法选出对荔枝酒褐变抑制率影响最大的4种褐变抑制剂:L-半胱氨酸、谷胱甘肽、乙二胺四乙酸二钠(ethylene diamine tetraacetic acid disodium,EDTA-Na2)和柠檬酸,利用Design-Expert 8.0软件进行响应面优化。结果表明:荔枝酒褐变抑制剂的最佳配方为L-半胱氨酸8.46 mmol/L、谷胱甘肽1.16 mmol/L、EDTA-Na21.87 mmol/L、柠檬酸1.89 mmol/L,在此条件下预测褐变抑制率为47.89%,实际值为50.18%,实际值与预测值吻合率达95.44%。

Single factor experiments were carried out to confirm the optimal concentrations of six browning inhibitors added to litchi wine. Based on the results, orthogonal array experiments involving six factors at two levels were designed to determine the effectiveness of inhibitors in terms of inhibition rate using an L8（27） orthogonal array design. The four inhibitors with the greatest effects on browning inhibition were L-cysteine, glutathione（GSH）, ethylene diamine tetraacetic acid disodium（EDTA-Na2） and citric acid. The experimental data were analyzed by response surface regression using Design-Expert 8.0. The results showed that the best browning inhibitor for litchi wine was obtained by the combined use of 8.46 mmol/L L-cysteine, 1.16 mmol/L GSH, 1.87 mmol/L EDTA-Na2, and 1.89 mmol/L citric acid. The predicted value of browning inhibition rate using the optimized combination of browning inhibitors was 47.89%, and the actual value was 50.18%, representing a coincidence rate of 95.44%.