食品科学2011，Vol.32Issue(16)：49-57,9.
响应面分析人参果酒酿造中果胶酶对色泽的影响
Response Surface Methodology for Optimization of Pectinase Treatment for Improved Clarification of Pepino Juice and Fruit Wine
苏凤贤 1张百刚 2苟亚峰 1陶隽 1桑亚兰 1张芬琴1
作者信息
- 1. 河西学院农业与生物技术学院,甘肃张掖734000
- 2. 兰州理工大学生命科学与工程学院,甘肃兰州730050
- 折叠
摘要
Abstract
Pepino puree was treated with pectinase and centrifuged and the supernatant（fruit juice） was fermented for 10 days to make pepino fruit wine.Response surface methodology was used to optimize four pectinase treatment conditions such as pectinase dosage,time,temperature and pH for achieving the best colorization of pepino juice and fruit wine.On the basis of one-factor-at-a-time experiments,a three-level quadratic rotation-orthogonal composite design was used to set up regression models that describe the effects of these treatment conditions on the absorbance at 680 nm of pepino juice and fruit wine.Hydrolysis temperature and time had a significant effect on the absorbance at 680 nm of pepino juice（P0.05）,and pectinase dosage significantly affected the absorbance at 680 nm of pepino juice（P0.05）,but neither of them was significantly affected by pH（P0.05）.The optimal pectinase treatment conditions determined by ridge analysis for pepino juice and fruit wine were pH 4.6 and 4.0,treatment temperature 32 ℃ and 30 ℃,treatment time 63 min and 55 min,and pectinase dosage 0.3 g/kg and 0.316 g/kg,respectively.The multiple regression analysis indicated the established regression models could fit the relationship between various pectinase treatment conditions and the absorbance at 680 nm of pepino juice and fruit wine very well.关键词
果胶酶/果酒/响应面法/岭脊分析/色泽Key words
pectinase/wine/response surface methodology（RSM）/ridge analysis/color分类
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苏凤贤,张百刚,苟亚峰,陶隽,桑亚兰,张芬琴..响应面分析人参果酒酿造中果胶酶对色泽的影响[J].食品科学,2011,32(16):49-57,9.
