KANG Sanjiang,ZHANG Haiyan,GOU Lina,et al.Study on Green-Maintaining Technology in Blanching Process of Sonchus brachyotus DC.[J].Northern Horticulture,2020,44(04):108-114.[doi:10.11937/bfyy.20191929]
苣荬菜漂烫过程中护绿工艺研究
- Title:
- Study on Green-Maintaining Technology in Blanching Process of Sonchus brachyotus DC.
- Keywords:
- Sonchus brachyotus DC.; green-maintaining process; response surface methodology; chlorophyl retention rate
- 文献标志码:
- A
- 摘要:
- 以野生苣荬菜为试材，在单因素试验的基础上，通过Box-Behnken Design试验设计及响应曲面分析法，建立二次多元回归数学模型，研究护色液pH、漂烫时间、植酸钠浓度对野生苣荬菜叶绿素保留率的影响,以期优化苣荬菜漂烫过程中的护绿工艺条件。结果表明：护色液pH、漂烫时间、植酸钠浓度对苣荬菜叶绿素保留率的影响均极显著，最佳护绿工艺条件为护色液pH 8、漂烫时间60 s、植酸钠浓度0.10 g·L-1，苣荬菜叶绿素含量实测值82.96%，与理论预测值83.75%相差不大。
- Abstract:
- To get the optimum green-maintaining in blanching process,based on single-factor experiment,the effect of coloration solution pH,blanching time and sodium phytate concentration on the green-maintaining process of Sonchus brachyotus DC. were investigated using Box-Benhnken design and response surface analysis.The results showed that the effects of coloration solution pH,blanching time and sodium phytate concentration on the chlorophyll retention rate of Sonchus brachyotus DC.were significant.The optimum green-maintaining conditions were as follow,coloration solution pH 8,blanching time 60 seconds,sodium phytate concentration 0.10 g·L-1.Under these conditions,the experimental value of chlorophyll retention rate was 82.96%,which well matched the predicted value 83.75%.
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备注/Memo
第一作者简介：康三江（1977-），男，本科，研究员，研究方向为果蔬精深加工。E-mail:kang58503@163.com.基金项目：现代农业产业技术体系建设专项资金资助项目（CARS-27）；甘肃省林业科技计划资助项目（2017kj055）。收稿日期：2019-07-31