摘要
以失活酵母菌为吸附剂,对猕猴桃汁中植物生长调节剂(氯吡脲)进行吸附。在单因素试验基础上,利用Box-Behnken响应面法对影响猕猴桃汁中氯吡脲吸附的失活酵母菌添加量、氯吡脲初始质量浓度、吸附时间关键因素进行优化,分析吸附对猕猴桃汁品质的影响。结果表明,失活酵母菌吸附氯吡脲的最佳条件为:失活酵母菌添加量28 mg/mL、氯吡脲初始质量浓度0.2μg/mL、吸附时间3h。在此条件下,氯吡脲吸附率为97.02%,与预测结果相符。失活酵母菌吸附氯吡脲对猕猴桃汁品质没有显著影响(P>0.05)。
The adsorption of forchlorfenuron in kiwifruit juice was studied by inactivated yeast. Based on single-factor experiments,Box-Behnken response surface methodology（RSM） was adopted to study the effects of the key factors（inactivated yeast dosage,initial concentration of forchlorfenuron,and adsorption time） on adsorption efficiency. The influence of the adsorption on main quality indexes of kiwifruit juice was also studied. The results indicated that the optimum adsorption conditions were as follows： inactivated yeast dosage,28 mg/mL; initial forchlorfenuron concentration,0.2μg/mL; and adsorption time,3h. Experiments conducted under the optimized conditions gave an adsorption rate of 97.02%,which was consistent with the predicted value by RSM. The quality of kiwifruit juice was not significantly affected by treatment with inactivated yeast（P〉0.05）.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2016年第4期1-6,共6页
Food Science
基金
国家自然科学基金面上项目(31371814)
关键词
吸附
失活酵母
氯吡脲
响应面
猕猴桃汁
adsorption
inactivated yeast
forchlorfenuron
response surface methodology
kiwifruit juice
