响应面优化H2O2-Vc体系对糖汁脱色工艺的研究-《中国调味品》

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Title:: Study on Decolorization of Sugar Juice by Optimization of Hydrogen Peroxide-Vc System by R esponse Surface

摘要:: 以糖汁为研究对象，通过单因素试验筛选主要影响因子，选定反应温度、过氧化氢用量和Vc用量为试验因素，脱色率为响应值，采用Box-Behnken模型设计响应面试验，得到糖汁脱色率的最佳工艺条件：反应温度62℃，过氧化氢用量0.88mL，Vc用量0.86 mL，此条件下糖汁脱色率为42.9%，与预测值基本一致，为糖汁脱色技术提供参考依据。

Abstract:: Taking sugar juice as the research object, the main influencing factors were selected by single factor test, the reaction temperature, the amount of hydrogen peroxide and the dosage of Vc were selected as the experimental factors, and the decolorization rate was taken as the response value. The response surface test was designed by using the Box- Behnken model. The optimum process conditions were obtained as follows: reaction temperature 62 ℃, H 2O2 dosage 0.88 mL, Vc dosage 0.86 mL, the decolorization rate of sugar juice was 42.9%, which was basically consistent with the predicted value, and the reaction temperature was 62 ℃, the amount of hydr ogen peroxide was 0.88 mL and Vc was 0.86 mL. It lays a theoretical foundation for the application of sugar juice decolorization in industrial production.