固态酶型时间温度指示器的研发-食品安全质量检测学报.PDF

第8 卷 第9 期 食品安全质量检测学报 Vol. 8 No. 9 2017 年9 月 Journal of Food Safety and Quality Sep. , 2017 固态酶型时间温度指示器的研发 * 徐凤娟, 葛 蕾, 李振兴 , 林 洪, 毛相朝 ( 中国海洋大学食品科学与工程学院, 青岛 266003) 摘 要: 目的 开发出一种新型的以酪氨酸酶酶促褐变原理为基础的固态酶型时间温度指示器 (time-temperature indicator, TTI) 。方法 通过单因素实验, 确定各因素的取值范围, 并建立以TTI 指示时间为 响应值, 以酪氨酸含量、酪氨酸酶含量以及聚乙烯醇(polyvinyl alcohol, PVA)浓度为自变量的数学模型。结果 根据响应面模型预测, 确定了TTI 达到最长时间时各因素的取值: 酪氨酸30.08 mg, 酪氨酸酶0.30 mL, PVA 15.18%, 此时TTI 的最长指示时间可以达到50.48 h。结论 优化了固态酶型时间温度指示器, 并确定了该指 示器的最长指示时间, 为该指示器的应用提供了基础。 关键词: 时间温度指示系统; 酶促褐变; 酪氨酸酶 Development of a novel time-temperature indicator based on tyrosinase * XU Feng-Juan, GE Lei, LI Zhen-Xing , LIN Hong, MAO Xiang-Zhao (College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China) ABSTRACT: Objective To develop a new kind of solid-state time-temperature indicator (TTI) based on enzymatic browning principle of tyrosinase. Methods In order to confirm the value ranges of different factors, single factor experiments were studied. A mathematical model was established according to response surface experiments. The dependent variable of the model was the instruction time of TTI, and the independent variables of the model were tyrosine content, tyrosinase concentration and polyvinyl alcohol (PVA) concentration. Results The value of each independent v