以人参果为原料,利用SAS9.2软件进行响应面设计,优化人参果酶法提汁工艺。结果表明,果胶酶起始pH值和其用量的一次项以及起始pH值和酶解温度的交互项均具有极高的显著性(P<0.01)。岭脊分析寻优得到人参果酶法提汁优化工艺为:起始pH 4.1,酶解温度46℃,酶解时间82 min,果胶酶用量0.551 g/kg。在此优化条件下,验证值达7.79,与优化目标值基本相符,重复性试验结果较好。验证试验结果表明,所建立的模型能较好地预测试验结果。

In this paper,the effect of pectinase to the soluble solids content of pepino fruit juice was researched.With Pepino fruit as the raw material,pepino fruit juice enzymatic extraction process was optimized by Response Sur-face Methodology.The results indicated that the initial pH value,quantity of pectinase and the cross product of initial pH value and reaction temperature influenced significantly(P < 0.01).The optimal technological parameters were de-termined by ridge analysis: initial pH value 4.1,reaction temperature 46℃,time 82 min,quantity 0.551 g/kg,respec-tively.Under this optimized condition,the verified value reached 7.79,which was basically agreed with the optimal objective values.The repeatable experiment is better.The validation experiment showed that the established model can be used to predict the test results.