以酱油为原料，在单因素试验基础上，选取VC浓度、反应温度、pH为自变量，以亚硝酸盐清除率为响应值，采用3因素3水平试验设计法，得到二次多项式回归方程预测模型，优化酱油中亚硝酸盐的清除条件。回归预测模型具有高度显著性，方程对试验拟合较好，可对酱油亚硝酸盐清除率进行分析和预测；响应面图表明，交互项对清除率影响不显著，与回归模型交互项P值的分析结果一致。VC清除酱油亚硝酸盐的最佳条件为VC浓度0.48μg·mL-1、反应温度46.08℃、pH 2.38。在最佳条件下，酱油亚硝酸盐清除率可达52.4%，实测值为53.7%，两者较接近，拟合性良好，表明Box-Benhnken中心组合试验设计原理结合响应面法，优化酱油亚硝酸盐清除降解条件可行。%Soy sauce was regard as raw material, on the basis of single factor test, The paper chosed effect of concentration of VC, reaction temperature, pH as dependent variable, and chosed scavenging rate of nitrite as response value. According to the responsed surface Box-Benhnken experimental design principle, the simulation prediction model of two order polynomial equation was observed with three factors and three levels method to optimizing the clear conditions of nitrite in sauce. The regression prediction model was highly significant and the equation fitting to the test preferably, and also could analyze and forecast on nitrite scavenging rate in soy sauce. The response surface plots showed that the VC concentration with reaction temperature, VC concentrationed with pH, pH with reaction temperature interacts was not significant. This also was consistent to the analysis results of the P value of regression model interactiveterm. The optimum conditions for VC clear the nitrite in sauce, VC concentration was 0.48μg·mL-1, reaction temperature was 46.08℃, pH was 2.38. Under the optimal conditions, the nitrite clear rate in sauce could reach to 50.1%, the measured value was 52.4%, which was close to each other and the fitting was good, this test showed that the Box-Behnken center-united experimental design principle with response surface method was feasible to optimize the clear conditions of nitrite in soy sauce.
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