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熵权法结合星点设计-响应面法优化橘核的盐炙工艺
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| 篇名： | 熵权法结合星点设计-响应面法优化橘核的盐炙工艺 |
| TITLE： | Optimization of stir-frying with saltwater technology of Citrus reticulate by entropy weight method combined with central composite design-response surface method |
| 摘要： | 目的 优化橘核的盐炙工艺。方法以柠檬苦素、诺米林、黄柏酮含量，色差值，1，1-二苯基-2-三硝基苯肼（DPPH）自由基清除率为指标，采用熵权法进行综合评价，以水盐比例、闷润时间、炒制温度、炒制时间为考察因素，采用星点设计-响应面法优化橘核的盐炙工艺。结果最优橘核盐炙工艺为水盐比例8∶1（mL/g）、闷润时间22min、炒制时间9min、炒制温度158℃。经3次实验验证，优化所得工艺的平均综合评分为92.35分（RSD＝2.19％），与预测值（93.25分）的相对误差为1.10％。结论所得最优盐炙工艺稳定、可行。 |
| ABSTRACT： | O BJECTIVE To optimize stir-frying with saltwater technology of Citrus reticulata . METHODS Taking the contents of limonin ，nomilin and obacunone ，color difference value and free radical scavenging rate of 1，1-diphenyl-2-trinitrophenyl hydrazine （DPPH） as the indexes ，the entropy weight method was used for comprehensive evaluation. The stir-frying with saltwater technology of C. reticulata was optimized by central composite design-response surface method by using water-salt ratio ，stewing time，frying temperature and frying time as factors. RESULTS The optimal stir-frying with saltwater technology of C. reticulata included water-salt ratio of 8 ∶ 1（mL/g），stewing time of 22 min，frying time of 9 min and frying temperature of 158 ℃. After three times of validation tests ，the average comprehensive score of the optimized technology was 92.35（RSD＝2.19％），and its relative error with the predicted value （93.25）was 1.10％. CONCLUSIONS The optimal stir-frying with saltwater technology is stable and feasible. |
| 期刊： | 2022年第33卷第02期 |
| 作者： | 雷欣荷，陈昕，孟江，孙悦，王淑美 |
| AUTHORS： | LEI Xinhe，CHEN Xin，MENG Jiang，SUN Yue，WANG Shumei |
| 关键字： | 橘核；盐炙工艺；熵权法；星点设计-响应面法；含量测定 |
| KEYWORDS： | Citrus reticulata ；stir-frying with saltwater technology ；entropy weight method ；central composite design-response |
| 阅读数： | 204 次 |
| 本月下载数： | 4 次 |
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