响应面法优化超高压菠萝汁保活和减敏工艺

Optimization of High-Pressure Processing to Retain Fibrinolytic Activity and Reduce Allergenicity of Pineapple Juice by Response Surface Methodology

DOI：10.3969/j.issn.1673-1689.2017.01.003

中文关键词: 超高压，菠萝汁，纤溶活性，致敏性，响应面法

英文关键词: Keyword： ultra-high pressure,pineapple juice,fibrinolytic activity,allergenicity,response surface methodology

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中文摘要:

为了同时实现菠萝汁的保活和减敏，分别考察了压力、加压温度、pH和NaCl添加量4因素对菠萝汁纤溶活性和致敏性的影响。并在此基础上，采用Box-Behnken 试验设计和响应面法优化该工艺。结果表明这4个因素对纤溶活性和致敏性的影响的不同，通过工艺优化可以实现菠萝汁的保活和减敏，其最优工艺条件参数为压力425 MPa，加压温度50 ℃，pH 3.22，盐添加量为质量分数0.55%。在该条件下，菠萝汁的纤溶活性保留88.34%，致敏性降至33.71%。说明该方法能够较好的实现菠萝汁的保活和减敏。

英文摘要:

In order to simultaneously preserve fibrinolytic activity and reduce allergenicity of pineapple juice，effects of pressure，temperature，pH and added amount of NaCl were investigated. Based on single factor experiments，Box-Behnken experimental design and response surface methodology were used to optimize the processing. The optimal parameters were obtained to be pressure of 425 MPa，temperature of 50 ℃，pH 3.22 and NaCl of 0.55%. With these conditions，the remaining fibrinolytic activity of pineapple juice was 88.34% and the allergenicity was decreased to 33.71%. The results indicated that this processing could effectively retain fibrinolytic activity and reduce allergenicity of pineapple juice.

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