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
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