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目的探讨水果酵素、茶多酚和维生素C对亚硝酸盐的消除效果。方法通过单因素试验,研究水果酵素、茶多酚和维生素C对亚硝酸盐的消除率的影响。在单因素实验基础上,用响应面分析法对水果酵素、茶多酚和维生素C的组合进行优化。结果通过响应面法优化得到消除亚硝酸盐的最佳工艺条件:茶多酚(0.1%)用量1.0 m L、维生素C(0.1%)用量1.0 m L,水果酵素(1%)用量4.0 m L,消除率达到99.48%。结论水果酵素作为一种健康发酵品,在模拟胃酸条件下,协同茶多酚和维生素C对亚硝酸盐具有很好的消除效果。
Objective To investigate the effect of fruit enzymes, tea polyphenols and vitamin C on the elimination of nitrite. Methods Single factor experiments were conducted to study the effect of fruit enzymes, tea polyphenols and vitamin C on the elimination of nitrite. On the basis of single factor experiment, the combination of fruit enzymes, tea polyphenols and vitamin C was optimized by response surface analysis. Results Optimum conditions of nitrite removal were obtained by response surface methodology. The optimal conditions were as follows: the amount of tea polyphenols (0.1%) was 1.0 m L, that of vitamin C (0.1%) was 1.0 m L, and that of fruit enzymes , The elimination rate reached 99.48%. Conclusion As a healthy fermented product, fructooligosaccharides can synergize with polyphenols and vitamin C to eliminate nitrite effectively under simulated gastric acid conditions.