响应面试验优化失活酵母吸附猕猴桃汁中氯吡脲条件

doi:10.7506/spkx1002-6630-201604001

食品科学

• 工艺技术 • 下一篇

响应面试验优化失活酵母吸附猕猴桃汁中氯吡脲条件

杨丽霞，岳田利*，袁亚宏，龙芳羽，王周利

西北农林科技大学食品科学与工程学院，陕西杨凌 712100

出版日期:2016-02-25 发布日期:2016-02-23
通讯作者: 岳田利
基金资助:
国家自然科学基金面上项目（31371814）

Optimization of Adsorption Conditions for Forchlorfenuron in Kiwifruit Juice by Inactivated Yeast

YANG Lixia, YUE Tianli*, YUAN Yahong, LONG Fangyu, WANG Zhouli

College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China

Online:2016-02-25 Published:2016-02-23
Contact: YUE Tianli

摘要/Abstract

摘要：

以失活酵母菌为吸附剂，对猕猴桃汁中植物生长调节剂（氯吡脲）进行吸附。在单因素试验基础上，利用Box-Behnken响应面法对影响猕猴桃汁中氯吡脲吸附的失活酵母菌添加量、氯吡脲初始质量浓度、吸附时间关键因素进行优化，分析吸附对猕猴桃汁品质的影响。结果表明，失活酵母菌吸附氯吡脲的最佳条件为：失活酵母菌添加量28 mg/mL、氯吡脲初始质量浓度0.2 μg/mL、吸附时间3 h。在此条件下，氯吡脲吸附率为97.02%，与预测结果相符。失活酵母菌吸附氯吡脲对猕猴桃汁品质没有显著影响（P＞0.05）。

关键词: 吸附, 失活酵母, 氯吡脲, 响应面, 猕猴桃汁

Abstract:

The adsorption of forchlorfenuron in kiwifruit juice was studied by inactivated yeast. Based on single-factor
experiments, Box-Behnken response surface methodology (RSM) was adopted to study the effects of the key factors
(inactivated yeast dosage, initial concentration of forchlorfenuron, and adsorption time) on adsorption efficiency. The
influence of the adsorption on main quality indexes of kiwifruit juice was also studied. The results indicated that the optimum
adsorption conditions were as follows: inactivated yeast dosage, 28 mg/mL; initial forchlorfenuron concentration, 0.2 μg/mL;
and adsorption time, 3 h. Experiments conducted under the optimized conditions gave an adsorption rate of 97.02%, which
was consistent with the predicted value by RSM. The quality of kiwifruit juice was not significantly affected by treatment
with inactivated yeast (P > 0.05).

Key words: adsorption, inactivated yeast, forchlorfenuron, response surface methodology, kiwifruit juice

中图分类号:

TS275.5

杨丽霞，岳田利，袁亚宏，龙芳羽，王周利. 响应面试验优化失活酵母吸附猕猴桃汁中氯吡脲条件[J]. 食品科学, doi: 10.7506/spkx1002-6630-201604001.

YANG Lixia, YUE Tianli, YUAN Yahong, LONG Fangyu, WANG Zhouli. Optimization of Adsorption Conditions for Forchlorfenuron in Kiwifruit Juice by Inactivated Yeast[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201604001.

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响应面试验优化失活酵母吸附猕猴桃汁中氯吡脲条件

Optimization of Adsorption Conditions for Forchlorfenuron in Kiwifruit Juice by Inactivated Yeast

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