响应曲面法优选猕猴桃保鲜果浆抑菌剂的研究-食品科学.PDF

※包装贮运 食品科学 2010, Vol. 31, No. 14 285 马立志，刘晓燕，秦晋颖，高蓬明 (贵阳学院生物与环境工程系，贵州 贵阳 550005) ：目的：优化用于保鲜猕猴桃果浆的抑菌剂配方。方法：以抑菌效果为指标，通过响应曲面法优化抑菌 剂最佳配方。结果：抑菌剂在果浆中最佳配方质量分数为 ε- 聚赖氨酸 0.009514% 、乳酸链球菌素0.010812% 、纳 他霉素 0.002968% 、R - 多糖0.140249% 。采用此配方，不经高温杀菌，0～4 ℃条件下储藏 12 个月后猕猴桃果浆的 微生物指标为菌落总数 130 个 /g 、霉菌数 10 个 /g 、大肠杆菌数≤3MPN/100g 、致病菌未检出；理化指标为可滴定 酸度 1.14%、糖度 8.9% 、VC 含量 68mg/100g ，达到保鲜猕猴桃果浆的效果。结论：所得配方可用于免高温灭菌 猕猴桃果浆的保鲜。 ：猕猴桃；保鲜果浆；抑菌剂；响应曲面法；优选 Optimization of Preservative Formulation for Kiwi Fruit Slurry by Response Surface Methodology MA Li-zhi ，LIU Xiao-yan ，QIN Jin-ying ，GAO Peng-ming (Department of Biology and Environmental Engineering, Guiyang College, Guiyang 550005, China) Abstract ：ε-polylysine, nisin, natamycin and R-polysaccharide were added to fresh kiwi fruit slurry for inhibiting the growth of microorganisms in it. In order to minimize the total bacterial count in kiwi fruit slurry, the amounts of these compounds were optimized using central composite design and response surface methodology. The results showed that the optimum amounts of ε-polylysine, nisin, natamycin and R-polysaccharide were 0.009514%, 0.010812%, 0.002968% and 0.140249%, respectively. Fresh kiwi fruit slurry with these compounds added at the optimum amounts was stored at 0 －4 ℃ without sterilization, and after 12-month storage, the total bacterial count, mold count and coliform count were measured to be 130 CFU/g, 10 CFU/g and less than 3 MPN/100 g, respectively, no pathogenic bacteria were detected, and the titratable acidity and the contents of sugar and vitamin C were 1.14%, 8.9%, and 68 mg/100 g, respectively, indicating a good fresh-keeping effect. Key words ：kiwi fruit ；fresh fruit slurry ；preservative ；response surface methodology ；op