Formula Optimization of Non-Sulfur Color-Protective Agents for Dried Lanzhou Lily by Response Surface Methodology

doi:10.7506/spkx1002-6630-201404004

Abstract

Abstract:

This study aimed to solve the problem of browning of Lanzhou lily during drying process and to develop a nonsulfur
color-protective agent for dried Lanzhou lily. Four components including ascorbic acid, citric acid, L-cysteine and
sodium chloride were used as influencing factors and the color (L* value) of dried lily was used as response value. Based
on one-factor-at-a-time experiments, Box-Behnken design (BBD) was applied to establish the corresponding mathematical
model. The results showed that the protective effects of these four components on lily color followed the decreasing order:
L-cysteine > ascorbic acid > sodium chloride > citric acid. The optimum formula (by mass) was composed of 0.65% sodium
chloride, 0.3% ascorbic acid, 0.3% L-cysteine and 0.8% citric acid. Under the optimal conditions, the L* value of dried lily
was 78.69 indicating a good color-protecting effect.

Key words: Lanzhou lily, drying process, color-protectiive agent, browning, response surface methodology

CLC Number:

LI Xia, LI Yong-cai*, BI Yang, MA Yan-qing. Formula Optimization of Non-Sulfur Color-Protective Agents for Dried Lanzhou Lily by Response Surface Methodology[J]. FOOD SCIENCE, 2014, 35(4): 16-20.

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