响应面优化酶法澄清琯溪蜜柚汁工艺研究-《集美大学学报（自然科学版）》

文章信息/Info

Title:: Optimization of Enzymatic Clarification of Guanxi Pomelo Juice Using Response Surface Methodology

作者:: 许键¹; 蔡慧农¹; 2; 3; 倪辉¹; 2; 3; 杜希萍¹; 2; 3; 黄高凌¹; 2; 3; 1.集美大学生物工程学院，福建厦门 361021； 2.福建省高校食品微生物与酶工程技术研究中心，福建厦门 361021；3.厦门市食品与生物工程技术研究中心，福建厦门 361021

Author(s):: XU Jian¹; CAI Hui-nong¹; 2; 3; NI Hui¹; 2; 3; DU Xi-ping¹; 2; 3; HUANG Gao-ling¹; 2; 3; 1.College of Biological Engineering，Jimei University，Xiamen 361021，China;2.Research Center of Food Microbiology and Enzyme Engineering Technology，Jimei University，Fujian Province University，Xiamen 361021，China;3.Research Center of Food Biotechnology of Xiamen City，Xiamen 361021，China

Keywords:: Guanxi pomelo juice; enzymatic clarification; optimization; response surface methodology

摘要:: 以琯溪蜜柚为主要原料，利用响应面法对酶法澄清琯溪蜜柚汁工艺进行优化.在单因素基础上选取试验因素与水平，根据 Box-Benhnken 试验设计原理，采用三因素三水平的响应面分析法，对各个因素的显著性和交互作用进行分析，以透光率为响应值作响应面曲线图和等高线图，并建立了工艺数学模型.结果表明：酶法澄清蜜柚汁工艺的最佳参数为果胶酶浓度200 U/mL、酶解温度49 ℃、酶解时间40 min；并对结果进行验证，在此条件下，蜜柚汁透光率为97.2%，与预测值97.5%接近.说明，根据Box-Behnken模型并采用响应面分析法得到的酶法澄清蜜柚汁优化工艺准确、可靠.

Abstract:: To optimize the process for clarifying Guanxi pomelo juice，a series of single-factor experiments were made to investigate the effects of enzyme concentration，incubation time，incubation temperature on the clarity of the product.Based on single-factor experiments，a 17-run response surface design involving 3 factors at 3 levels was generated by the Design-Expert software according to the Box-Behnken design principle and experimental data thus obtained were subjected to quadratic regression analysis to create a mathematical model for clarification.The optimal enzyme clarification condition was using 200 U/mL of enzyme,and react at 49 ℃ for 40 min.Under these conditions，the clarity of pomelo juice reached 97.2%.This was similar to the estimated value of 97.5%.