响应面法优化水果酵素、茶多酚和维生素C对亚硝酸盐的消除作用

Optimization of nitrite elimination effect of fruit enzyme, tea polyphenols and vitamin C by response surface methodology

中文关键词:  亚硝酸盐  响应面法  水果酵素  茶多酚  维生素C  消除率

英文关键词:nitrite  response surface methodology  fruit enzyme  tea polyphenols  vitamin C  elimination rate

中文摘要:

      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 mL、维生素C(0.1%)用量1.0 mL, 水果酵素(1%)用量4.0 mL, 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。

英文摘要:

      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.