中文摘要：

为了优化苹果柚子复合果醋的稳定性,试验采用单因素试验和响应曲面法对其工艺进行了研究,建立并分析了各主要影响因子与离心沉淀率关系的数学模型。单因素试验结果表明：壳聚糖用量对离心沉淀率影响极显著、澄清温度影响显著和澄清时间影响极显著。通过RSM响应曲面法的进一步分析显示,回归方程P值〈0.0001,R2Adj为0.9740和Adeq.Precision（信噪比）为22.738,说明所建模型与试验值的拟合度很好。苹果柚子复合果醋的稳定性工艺参数为壳聚糖用量0.55g/L、澄清温度55.9℃和澄清时间5.8h;经试验验证,在此条件下离心沉淀率为0.0235%,与理论计算值0.0238%基本一致。

英文摘要：

To optimizate the stability of composite fruit vinegar of apple and pomelo,single factor experiment and response surface methodology（RSM）are adopted.A mathematical model is developed and analyzed to describe the relationship between the main factors and the response of centrifugal sedimentation rate.The results of the single factor experiment show that the amount of chitosan is very significant,the clarification temperature is significant and the clarification time is very significant.The results of the response surface methodology show that the P value is lower than0.0001,R2 Adjis 0.9740 and Adeq.Precision is 22.738 from the regression model.It indicates that the model is adequate to describe the experimental value.Based on the canonical analysis,the optimum conditions are obtained as follows：the amount of chitosan is 0.55g/L,the clarification temperature is55.9 ℃and the clarification time is 5.8h.Under the optimized conditions,it can be included that the centrifugal sedimentation rate is 0.0235% attained by using regression model,which is close to the theoritical value 0.0238%.