基于主成分分析和响应面法的腌制辣椒原料脱硫剂配方优化

Formula optimization of desulfurizer for pickled pepper based on principal component analysis and response surface method

中文关键词:  辣椒脱硫  响应面分析  配方优化  主成分分析

英文关键词:pepper desulfurization  response surface method  formula optimization  principal component analysis

中文摘要:

      目的 基于主成分分析和响应面法对腌制辣椒原料复配脱硫剂进行配方优化。方法 依据GB 2760—2014《食品安全国家标准 食品添加剂使用标准》拟定检出限, 采用单因素实验从9种常见脱硫剂中筛选出具有良好脱硫效果, 并对原料品质影响较小的3种脱硫剂, 采用响应面法设计三因素三水平实验, 通过主成分和响应面分析得到最佳复配比, 并得到最佳使用条件。结果 当复配脱硫剂中氢氧化钙质量分数为44.05%, 碳酸氢钠质量分数为35.57%, 二氧化氯质量分数为20.38%, 使用浓度为0.10%时, 脱硫率能够达到94.55%, 比未使用时提高了约36.50%, 同时腌制辣椒原料的色泽、硬度等指标无明显变化。结论 本研究得到了一种脱硫效果好, 同时对原料品质影响小的腌制辣椒复配脱硫剂, 具有较高应用价值。

英文摘要:

      Objective To optimize a compound desulfurizer of pickled pepper raw material by principal component analysis and response surface method. Methods The limit of detection was based on GB 2760—2014 National standard for food safety-Standards for the use of food additives, selected 3 kinds of desulfurizers with good desulfurization effect and little influences on raw material quality from 9 kinds of common desulfurizers by single factor experiments, designed a 3-factor, 3-level experiment by response surface method, through principal component analysis and response surface analysis, the optimum compound ratio and the optimum operating conditions were obtained. Results When the mass fraction of calcium hydroxide was 44.05%, sodium bicarbonate was 35.57%, chlorine dioxide was 20.38%, and the concentration was 0.10%, the desulfurization rate could reach 94.55%, which was about 36.50% higher than that of no use. At the same time, the color and hardness of pickled pepper materials had no obvious changes. Conclusion The study obtains a kind of compound desulfurizer with good desulfurization effect and little influences on raw material quality, and has high application value.