李 游，赵 斌，王振磊，权 帆，肖 逸，杜长江*

（山东泰乐源食品科技股份有限公司，山东 泰安 271000）

摘 要：基于草莓饮料浓浆在贮藏过程中存在褐变的问题，本研究以草莓饮料浓浆的色差为指标，通过单因素实 验探究维生素C（VC ）、亚硫酸钠及 D-异抗坏血酸钠对草莓饮料浓浆色泽的影响，用响应面法对回归模型进行拟合 分析。结果表明，草莓饮料浓浆复配护色剂最佳配比：VC 用量为0.21%、亚硫酸钠用量为0.0076%、D-异抗坏血酸钠 用量为0.16%，在此条件下进行实验验证，草莓饮料浓浆的色差值为1.081，与模型预测值1.086 基本相符。 关键词：草莓饮料浓浆；褐变；色差；响应面法；护色剂

Optimization of Anti-browning Technology of Strawberry Syrup by Response Surface Methodology

LI You，ZHAO Bin，WANG Zhen-lei，QUAN Fan，XIAO Yi，DU Chang-jiang

（Shandong Tailory Food Technology Co.，Ltd.，Taian 271000，China）

Abstract: Based on the browning phenomenon of strawberry syrup during storage，the influence of vitamin C（VC )， sodium sulfite and sodium erythorbate on the color of strawberry syrup were investigated by single factor experiment with the color difference of strawberry syrup as an indicator. The regression model was fitted and analyzed by response surface method. The results showed that the best color-preserving agents formula for strawberry syrup: VC 0.21%，sodium sulfite 0.0076% and D-sodium erythorbates 0.16%. Under this condition，the experimental results show that the color difference of strawberry syrup was 1.081，which was basically consistent with the predicted value of 1.086.

Key words: strawberry syrup；browning；color difference；response surface method；color-preserving agents

中图分类号：TS27 文献标志码：A 文章编号：1007-7871（2025）04-0032-05

2025，Vol.28，No.4