不同添加物对莴笋液除臭效果的影响

Effects of different additives on the deodorization effect of lettuce liquid

中文关键词:  莴笋液  除臭  表面活性剂  Plackett-Burman试验  响应面法

英文关键词:lettuce liquid  deodorization  surfactant  Plackett-Burman test  response surface method optimization

中文摘要:

      目的 探究莴笋液清除恶臭源的机制, 并分析不同添加物及配比对莴笋液清除NH3的影响。方法 以莴笋尾菜为原料, 以NH3为指标, 测定除臭前后莴笋尾菜液中整体有效成分的变化, 探究其作用机制; 然后分析表面活性剂、酸碱调节剂等添加物对莴笋液除臭效果的影响, 并通过单因素实验、Plackett-Burman实验及响应面法优化制备莴笋尾菜基除臭液。结果 莴笋尾菜液除臭机制与酚类、黄酮类、挥发性芳香类等多个物质相关, 但酚类及黄酮类化合物起主要作用; 不同添加物对莴笋液除臭效果均有所影响, 经添加物初选后的莴笋尾菜除臭液基础配方为: 十六烷基三甲基溴化铵(hexadecyl trimethyl ammonium bromide, CATB)、椰油酰胺丙基甜菜碱(cocoamidopropyl betaine, CAB-35)、吐温80 (tween-80, T-80)、β-环糊精和柠檬酸钠; 单因素及Plackett-Burman实验结果表明, CATB、CAB-35和柠檬酸钠是影响NH3清除率的显著因素, 且CATB>柠檬酸钠>CAB-35; 响应面优化所得的莴笋尾菜除臭液的最佳制备工艺参数为: 莴笋尾菜液质量浓度0.05 g/mL、CATB 0.9%、T-80 0.5%、CAB-35 0.5%、柠檬酸钠0.3%、β-环糊精0.9%、水5%, 此条件下莴笋尾菜除臭液对NH3的清除率最高, 可达92.02% [NH3质量浓度为(397.0±1.5) mg/mL]。结论 本研究证明莴笋尾菜除臭液能够有效地清除以NH3为主要成分的臭味物质。

英文摘要:

      Objective To explore the mechanism of lettuce liquid removing the odor source, and analyze the effects of different additives and their proportions on lettuce liquid ability to remove NH3. Methods The research utilized lettuce waste as raw material, with NH3 as an indicator, to measure the changes in overall effective components within the lettuce waste solution before and after deodorization, thus exploring its underlying mechanism of action. Subsequently, the study analyzed the impact of surfactants, acid-base regulators, and other additives on the deodorizing effect of the lettuce-based liquid. Through single-factor experiments, Plackett-Burman designs, and response surface methodology, the preparation of a lettuce waste based deodorizing solution was optimized. Results The deodorization mechanism of lettuce waste liquid was associated with multiple substances, including phenolic compounds, flavonoids, and volatile aromatic compounds, among others, yet phenolic and flavonoid compounds played a predominant role. Different additives were found to have varying impacts on the deodorizing effectiveness of the lettuce liquid. Following the preliminary selection of additives, the basal formulation for the lettuce waste-based deodorizing solution comprised: Hexadecyl trimethyl ammonium bromide (CATB), cocoamidopropyl betaine (CAB-35), tween-80 (T-80), β-cyclodextrin, and sodium citrate. The results from single-factor experiments and the Plackett-Burman design indicated that CATB, CAB-35, and sodium citrate were significant factors affecting the ammonia (NH3) removal rate, with the influence being ranked as CATB>sodium citrate>CAB-35. The optimal parameters of preparation process for lettuce tail vegetable deodorant was 0.05 g/mL, CATB 0.9%, T-80 0.5%, CAB-35 0.5%, sodium citrate 0.3%, β-cyclodextrin 0.9%, water 5%; the highest clearance rate of NH3 was up to 92.02% [NH3 concentration of (397.0±1.5) mg/mL] at this condition. Conclusion This study proves that the lettuce tail vegetable deodorant can effectively remove odor substances mainly composed of NH3.