响应面法优化柑橘复合生物保鲜剂配方

Optimization of complex biopreservatives to improve quality preservation of citrus reticulata by response surface methodology

摘要: 以南丰蜜橘为原料,在单因素实验的基础上,采用响应面分析方法对生姜精油、茶多酚、壳聚糖、蔗糖脂肪酸酯(Sucrose Fatty Acid Esters,SE)生物保鲜剂进行复配优化。结果表明:南丰蜜橘的最佳复合生物保鲜剂配方为:茶多酚浓度1.60%、壳聚糖浓度2.25%、蔗糖脂肪酸酯浓度0.65%和生姜精油的浓度0.15%,在此最佳条件下,蜜橘在25℃下贮藏90 d后,其腐烂率为5.09%、失重率为3.40%、维生素C含量为510.56 mg/kg。此复合生物保鲜剂具有健康、环保、高效等优点,有望用于柑橘贮藏保存和保鲜的工业化生产中。

Abstract: Used the Nanfeng tangerines as the raw material,based on single factor experiment results,optimize complex preservatives consisting of the oil of ginger,tea polyphenols,chitosans and Sucrose fatty acid ester using response surface methodology to improve quality preservation of Nanfeng tangerines.The results showed that,the optimal complex preservatives consist was ginger oil 0.15%,tea polyphenols 1.60%,chitosans 2.25% and Sucrose fatty acid ester 0.65%.In the optima conditions,tangerine storage after 90 days under 25 ℃,the rot index of 5.09%,the water loss rate was 3.40%,VCcontent was 510.56 mg / kg.The complex biopreservatives had the advantages of health,environmental protection and high efficiency,and was expected to be used in the industrial production of Citrus storage and preservation.