固态酶型时间温度指示器的研发
目的 开发出一种新型的以酪氨酸酶酶促褐变原理为基础的固态酶型时间温度指示器(time-temperature indicator, TTI)。方法 通过单因素实验, 确定各因素的取值范围, 并建立以TTI指示时间为响应值, 以酪氨酸含量、酪氨酸酶含量以及聚乙烯醇(polyvinyl alcohol, PVA)浓度为自变量的数学模型。结果 根据响应面模型预测, 确定了TTI达到最长时间时各因素的取值: 酪氨酸30.08 mg, 酪氨酸酶0.30 mL, PVA 15.18%, 此时TTI的最长指示时间可以达到50.48 h。结论 优化了固态酶型时间温度指示器, 并确定了该指示器的最长指示时间, 为该指示器的应用提供了基础。
Objective To develop a new kind of solid-state time-temperature indicator (TTI) based on enzymatic browning principle of tyrosinase. Methods In order to confirm the value ranges of different factors, single factor experiments were studied. A mathematical model was established according to response surface experiments. The dependent variable of the model was the instruction time of TTI, and the independent variables of the model were tyrosine content, tyrosinase concentration and polyvinyl alcohol (PVA) concentration. Results The value of each independent variable could be determined according to the forecast of the model when TTI achieved the longest instruction time. The values were as follows: tyrosine was 30.08 mg, tyrosinase was 0.30 mL and polyvinyl alcohol was 15.18%. The longest instruction time of TTI could reach 50.48 h under these conditions. Conclusion This research confirms the best recipe of different factors and determines the longest instruction time of the TTI, which lays the foundation for the application of the indicator.
标题：固态酶型时间温度指示器的研发
英文标题：Development of a novel time-temperature indicator based on tyrosinase
作者：
徐凤娟 中国海洋大学食品科学与工程学院
葛蕾 中国海洋大学食品科学与工程学院
李振兴 中国海洋大学食品科学与工程学院
林洪 中国海洋大学食品科学与工程学院
毛相朝 中国海洋大学食品科学与工程学院
中文关键词:时间温度指示系统,酶促褐变,酪氨酸酶,
英文关键词:time-temperature indicator,enzymatic browning reaction,tyrosinase,
发表日期：2017-06-14
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