期刊名称：Advance Journal of Food Science and Technology
印刷版ISSN：2042-4868
电子版ISSN：2042-4876
出版年度：2014
卷号：6
期号：5
页码：647-654
出版社：MAXWELL Science Publication
摘要：Response Surface Methodology (RSM) was employed to analyze the effect of pectinase processing on Juice Yield (JY), Total Anthocyanin content (TA), Total Phenol content (TP) and Total Flavonoid content (TF) of blueberry juice. The processing conditions included enzyme dosage, hydrolysis temperature and hydrolysis time. For resolving multi-response optimization, desirability function method was used to integrate JY, TA, TP and TF into a new target D (Desirability value). Predicted values of JY, TA, TP, TF and D were found to be in good agreement with experimental values as indicated by the high R2 values of 0.9963, 0.9217, 0.9586, 0.9901 and 0.9933, respectively. The optimum conditions were: enzyme dosage of 0.6 mg/g, hydrolysis temperature of 51.6°C and hydrolysis time of 2.36 h. At this optimum point, JY, TA, TP, TF and D were 71.406%, 420.367 mg/L, 2.784 g/L, 3.121 g/L and 0.9206, respectively. The study showed that RSM was an effective technique to model the effect of pectinase processing on blueberry juice parameters and desirability function method could be used for multi-response optimization of blueberry juice extraction.
关键词：Blueberry ; blueberry juice extraction ; desirability function ; muti-response optimization ; pectinase ; response surface methodology ;
