【摘要】 为探究微波处理鲜切猕猴桃片的最佳工艺条件,本研究以猕猴桃片的失重率、硬度、色差（ΔE）、可滴定酸（TA）含量、抗坏血酸（Vc）含量、可溶性糖含量、可溶性固形物（TSS）含量、糖酸比、总酚含量、叶绿素含量及菌落总数为响应值,考察微波功率、微波时间、切片厚度3个因素及其交互作用对猕猴桃片品质的影响,通过主成分分析法和Box-Behnken响应面分析法优化鲜切猕猴桃片微波处理工艺并进行验证。结果表明,微波处理鲜切猕猴桃片的最佳工艺参数:微波功率294 W、微波时间25 s、切片厚度8 mm,在此工艺条件下,鲜切猕猴桃片在4℃条件下贮藏10 d后的糖酸比为5.65,ΔE值为3.53,硬度为25.78 g,菌落总数为2.68×10⁴CFU·g^-1。鲜切猕猴桃片品质的评价特征指标为糖酸比、ΔE、硬度,由此建立的二项式回归方程均显著（P<0.05）,可用于分析和预测微波处理参数对糖酸比、ΔE、硬度及菌落总数的影响。本研究为鲜切猕猴桃片的加工生产提供了一定的理论依据和技术指导。更多还原

【Abstract】 To optimize the extraction process of microwave treatment for fresh kiwifruit slices, taking the weight loss rate, hardness, chromatic aberration ΔE, titratable acid（TA） content, ascorbic acid（Vc） content, soluble sugar content, total soluble solids（TSS） content, ratio of sugar to acid, total phenol content, chlorophyll content and total bacterial count as response value, the effects of microwave power, microwave time, slices thickness and the interaction between them were investigated. The optimum processing conditions were determined and verified by the Box-Behnken experimental design and principal component analysis as follows: the microwave power, microwave time and slices thickness were 294 W, 25 s and 8 mm, respectively. After treated under these conditions and reserved for 10 days at 4℃, the ratio of sugar to acid was 5.65, ΔE was 3.53, the hardness 25.78 g, and the total bacterial count 2.68×10⁴ CFU·g^-1. The regression model based on ratio of sugar to acid, ΔE and hardness was statistically significant（P<0.05）, and could be used to predict the effect of microwave treatment on the quality characteristic and total bacterial count of the fresh kiwifruit slices. This study provides a theoretical basis and technical guidance for the processing and production of fresh kiwifruit slices.更多还原