摘要
目的探讨水果酵素、茶多酚和维生素C对亚硝酸盐的消除效果。方法通过单因素试验,研究水果酵素、茶多酚和维生素C对亚硝酸盐的消除率的影响。在单因素实验基础上,用响应面分析法对水果酵素、茶多酚和维生素C的组合进行优化。结果通过响应面法优化得到消除亚硝酸盐的最佳工艺条件:茶多酚(0.1%)用量1.0 m L、维生素C(0.1%)用量1.0 m L,水果酵素(1%)用量4.0 m L,消除率达到99.48%。结论水果酵素作为一种健康发酵品,在模拟胃酸条件下,协同茶多酚和维生素C对亚硝酸盐具有很好的消除效果。
Objective To explore the elimination effect of fruit enzyme, tea polyphenol and vitamin C on nitrite. Methods The effects of fruit enzymes, tea polyphenols and vitamin C on the elimination rate of nitrite were studied by single factor test. Based on single factor experiment, response surface methodology was used to optimize the combinations of fruit enzyme, tea polyphenol and vitamin C. Results The optimum conditions for the elimination of nitrite were as follows： tea polyphenol was 1.0 mL, vitamin C was 1.0 mL, and fruit enzyme was 4.0 mL. The nitrite elimination rate reached 99.48%. Conclusion The synergistic effect of fruit enzyme, tea polyphenols and vitamin C on eliminating nitrite was better than that of either of them alone. Fruit enzyme, as a kind of healthy fermentation product, cooperated with tea polyphenols and vitamin C, has an excellent effect on eliminating nitrite.
作者
陈铭中
钟旭美
司园园
邓广牒
CHEN Ming-Zhong ZHONG Xu-Mei SI Yuan-Yuan DENG Guang-Die(Yangjiang Vocational and Technical college, Yangjiang 529566, Chin)
出处
《食品安全质量检测学报》
CAS
2017年第6期2232-2237,共6页
Journal of Food Safety and Quality
基金
阳江市科学技术局项目(2016015)~~
关键词
亚硝酸盐
响应面法
水果酵素
茶多酚
维生素C
消除率
nitrite
response surface methodology
fruit enzyme
tea polyphenols
vitamin C
elimination rate
