Abstract
To optimize the compound inhibitor of the non-enzymatic browning in Stanuntonia chinensis juice, four inhibited single factor experiments, i.e., EDTA-Na2 (X1), Sodium D-isoascorbate (X2), L-cysteine (X3) and Citric Acid (X4), were used as the independent variables, while the non-enzymatic browning inhibition rate (Y) was regarded as the dependent variable. Moreover, the response surface experiments were undertaken by Box-Behnken design and process the data by Expert 8.0. With the Response Surface Methodology (RSM), the optimal inhibited process parameters of non-enzymatic browning in the S. chinensis juice was found to be combination of 0.001 1% EDTA-Na2, 0.212 6% Sodium D-isoascorbate, 0.543 4% L- cysteine and 0.191 7% citric acid. In that condition, the inhibition rate was 77.14%.
Publication Date
4-28-2017
First Page
184
Last Page
189
DOI
10.13652/j.issn.1003-5788.2017.04.036
Recommended Citation
Linyun, CUI
(2017)
"Study on the Optimization of the Compound Inhibitor of Non-enzymatic Browning in Stanuntonia chinensis juice,"
Food and Machinery: Vol. 33:
Iss.
4, Article 36.
DOI: 10.13652/j.issn.1003-5788.2017.04.036
Available at:
https://www.ifoodmm.cn/journal/vol33/iss4/36
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