D-最优混料设计优化手剥即食核桃复配抗氧化剂配方

Using D-Optimal Mixture Design to Optimize the Formulation of Hand-Peeled Ready-To-Eat Walnut Compound Antioxidant

为进一步优化手剥即食核桃复配抗氧化剂配方,应用Design-Expert软件的D-optimal设计方法,以过氧化值(POV)和酸价值(AV)作为评价油脂氧化稳定性的指标,采用Schaal烘箱法,探索叔丁基对苯二酚(TBHQ)、异抗坏血酸钠、油溶性茶多酚和柠檬酸的不同组合对评价响应值的影响,建立各成分比例与评价指标之间的回归模型,以及考察配方中各成分的相互作用对指标的影响。优化的复配抗氧化剂配方如下:TBHQ添加量0.20 g/kg、异抗坏血酸钠添加量0.24 g/kg、油溶性茶多酚添加量0.25 g/kg、柠檬酸添加量0.31 g/kg。加速氧化保存20 d后, POV和AV的值分别为0.010 1 g/100 g和0.23 mg/g。结果表明采用该优化的抗氧化配方可以在保质期内有效抑制核桃的油脂哈败进程。

To further optimize the hand-peeled ready-to-eat walnut compounded antioxidant formulation,the D-optimal design method of Design-Expert software was applied to evaluate the oxidative stability of oils and fats using peroxide value(POV)and acid value(AV)as indicators,and the Schaal oven method was used to explore the effects of different combinations of TBHQ,sodium erythorbate,oil-soluble tea polyphenols and citric acid on the evaluation response value.A regression model between the ratio of each component and the evaluation index was established,and the interaction of each ingredient in the formula to the index was investigated.The optimized compounded antioxidant formulations were as follows:TBHQ added at 0.20 g/kg,sodium isoascorbate added at 0.24 g/kg,tea polyphenol added at 0.25 g/kg,and citric acid added at 0.31 g/kg.After 20 d of accelerated oxidation,the values of POV and AV were 0.0101 g/100 g and 0.23 mg/g,respectively.The results indicated that the optimized antioxidant formulation could effectively inhibit the process of oil rancidity of walnuts during the shelf life.