摘要
维生素C是人体所需的重要营养成分,由于人体自身无法合成维生素C,需通过食用果蔬的主要途径。但维生素C稳定性受到多种因素影响,在单因素试验结果的基础上,采用Box-Behnken响应面组合设计选取pH、加热时间、加热温度三个因素进行响应面设计,优化得到最佳储存条件。结果表明在pH 5~9、加热时间30~90 min、加热温度25~75℃的范围内通过响应面法得到pH 5.81、尽可能短的加热时间、尽可能低的温度有利于维生素C的储存,在加热时间31.83 min、加热温度25.46℃条件下维生素C的剩余率为99.47%。
Vitamin C is an essential nutrient for the human body,and since the body cannot synthesize it on its own,it needs to be obtained primarily through consuming fruits and vegetables.However,the stability of Vitamin C is influenced by various factors.Based on the results of single-factor experiments,a Box-Behnken response surface combined design was employed to select pH,heating time,and heating temperature as factors for response surface optimization of storage conditions.The results indicated that within the ranges of pH 5 to 9,heating time 30 to 90 min,and heating temperature 25 to 75℃,the optimal storage conditions determined through response surface methodology were pH=5.81,with the shortest possible heating time and the lowest possible temperature being beneficial for the storage of Vitamin C.Under conditions of 31.83 min of heating time and 25.46℃of heating temperature,the residual rate of Vitamin C was 99.47%.
作者
郭如昊
袁立
徐佳萍
朱舒涵
王玮
GUO Ruhao;YUAN Li;XU Jiaping;ZHU Shuhan;WANG Wei(Yuanpei College of Shaoxing University,Zhejiang Shaoxing 312000,China)
出处
《广州化工》
2025年第16期87-90,共4页
GuangZhou Chemical Industry
基金
绍兴文理学院元培学院大学生科研基金资助项目。
