响应面法优化无磷复合抗冻剂研究
目的 研究无磷复合抗冻剂海藻糖、海藻胶寡糖、乳酸钠及柠檬酸钠等对南美白对虾虾仁保水和抗冻性能的影响。方法 将南美白对虾虾仁浸泡在不同溶液中, 取出擦干测定浸泡增重率, 然后将虾仁?18 ℃冻藏 4 d后进行解冻, 测定虾仁解冻损失率, 选定不同无磷抗冻剂的浓度范围。然后根据Box-Behnken实验原理, 以海藻糖、海藻胶寡糖、乳酸钠及柠檬酸钠质量浓度为影响因素, 以虾仁浸泡增重率和解冻损失率作响应值, 进行响应面优化分析。结果 通过试验数据分析, 获得虾仁无磷复合抗冻剂最佳配方: 海藻糖质量浓度0.8%, 海藻胶寡糖质量浓度0.8%, 乳酸钠质量浓度0.7%, 柠檬酸钠质量浓度1.2%, 此时虾仁浸泡增重率为14.62%, 冷冻虾仁解冻损失率为2.41%, 与模型预测值基本相符。结论 通过响应面法优化获得一种无磷保水剂配方, 对南美白对虾虾仁有较好保水效果, 且显著优于蒸馏水浸泡处理虾仁(浸泡增重率为5.27%, 解冻损失率为9.05%), 为开发一种安全、高效、适用于冷冻虾仁的无磷保水剂提供支持。
Objective To evaluate the effects of antifreeze and water-holding capacity of trehalose, alginate oligosaccharides, sodium lactate and sodium citrateon the water retention and frost resistance of shrimp. Methods Shrimp (Litopenaeus vannamei)were beheaded and peeled, but not deveined. The peeled shrimp were immediately submerged in the different prepared solutions, then the solutions were wiped onto the surface, and weighted then immersion weight gain rate. Subsequently, these shrimp were frozen in a freezer at ?18 ℃ for 4 d, before analysis, and frozen samples were thawed for 3 h in a refrigerator (4 ℃). The thawing loss of frozen shrimp was tested immediately after thawing. Experimental factors and their levels were determined by one-factor tests. Whereafter, the Box-Behnken experimental designed with 4 factors and 3 levels was performed, and the factors influencing the immersion weight gain rate and defrosting loss rate were estimated by means of regression analysis. Results The optimum scheme of compound additives was obtained, which the trehalose mass concentration was 0.8%, the alginate oligosaccharide mass concentration was 0.8%, the sodium lactate mass concentration was 0.7%, the sodium citrate mass concentration was 1.2%, the immersion weight gain rate was 14.62%, and the defrosting loss rate was 2.41%, which were almost accorded with the predicted data. Conclusion The results indicate that the optimum scheme of compound additives has a better anti-freeze activity, compared with the shrimp treated by distilled water (the immersion weight gain rate is 5.27%, the thawing loss rate is 9.05%). The study can lay the foundation for developing a kind of safe, natural and harmless non-phosphate additives for frozen shrimp.
标题：响应面法优化无磷复合抗冻剂研究
英文标题：Optimization of algae carbohydrate compound additives for cyroprotectant on response surface methodology
作者：
马路凯 浙江海洋学院食品与医药学院,浙江省海产品健康危害因素关键技术研究重点实验室
张宾 浙江海洋学院食品与医药学院,浙江省海产品健康危害因素关键技术研究重点实验室
王晓玲 浙江海洋学院食品与医药学院,浙江省海产品健康危害因素关键技术研究重点实验室
邓尚贵 浙江海洋学院食品与医药学院,浙江省海产品健康危害因素关键技术研究重点实验室
谢超 浙江海洋学院食品与医药学院,浙江省海产品健康危害因素关键技术研究重点实验室
朱冬丽 浙江海洋学院食品与医药学院,浙江省海产品健康危害因素关键技术研究重点实验室
中文关键词:响应面分析法,南美白对虾,浸泡增重率,解冻损失率,保水性能,
英文关键词:response surface methodology,Litopenaeus vannamei,immersion weight gain rate,defrosting loss rate,water retention properties,
发表日期：2014-11-28
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