响应面法优化超声协同ZnO NPs处理对鲜切莴笋的保鲜效果

Response Surface Method Used to Optimize the Fresh-keeping Effect of Ultrasonic-assisted ZnO NPs Treatment on Fresh-cut Lettuce

以鲜切莴笋为实验原料,采用超声协同纳米氧化锌(ZnO NPs)的保鲜方式,通过单因素实验探讨超声功率、超声时间、超声温度和ZnO NPs溶液浓度对鲜切莴笋贮藏品质的影响,响应面实验确定超声协同ZnO NPs保鲜方式的最佳条件,并探究其对鲜切莴笋的保鲜效果。结果表明,通过响应面优化实验获得的最优工艺条件为超声功率300 W,超声时间10 min,超声温度46℃,ZnO NPs溶液浓度0.07 g/L;在鲜切莴笋贮藏0~8 d期间,超声协同ZnO NPs处理组与对照组(CK组)相比可显著降低鲜切莴笋的a*值、抑制失重率的上升、延缓叶绿素的降解,还能够较好地维持鲜切莴笋的感官品质。该优化工艺参数可满足鲜切莴笋销售市场需求,为超声协同ZnO NPs保鲜方法在鲜切莴笋保鲜中的应用提供了一定参考价值。

The effects of ultrasonic power,ultrasonic time,ultrasonic temperature and ZnO NPs concentration on the storage quality of fresh-cut lettuce were investigated by a single factor experiment.Response surface experiment was used to determine the optimal conditions for the fresh-keeping of fresh-cut lettuce with ultrasonic combined ZnO NPs.The results showed that the optimal processing conditions were as follows:ultrasonic power 300 W,ultrasonic time 10 min,ultrasonic temperature 46℃,ZnO NPs concentration 0.07 g/L;Compared with the control group(CK group),the a*value,weight loss rate and chlorophyll degradation of fresh-cut lettuce were significantly decreased in the ultrasonic combined with ZnO NPs treatment group during 0~8 days of storage,and the sensory quality of fresh-cut lettuce was better maintained.The optimized process parameters can meet the market demand of fresh-cut lettuce,and provide some reference for the application of ultrasonic combined with ZnO NPs fresh-keeping method in fresh-cut lettuce.