响应面法优化大蒜汁处理条件对枯草芽孢杆菌的抑制作用  

Optimization of treatments garlic extract for inhibition of Bacillus subtilis using response surface analysis

作　　者：王君[1] 张宝善[1] 高发标[1] 

机构地区：[1]陕西师范大学食品工程与营养科学学院,陕西西安710062

出　　处：《食品工业科技》2008年第6期111-113,116,共4页Science and Technology of Food Industry

基　　金：陕西省自然基金项目(2006C128);陕西师范大学研究生创新基金(2007CXS020)

摘　　要：大蒜对许多微生物有很好的抑菌效果。本文研究了经不同温度、时间和酸碱处理的大蒜汁对枯草芽孢杆菌的抑制作用,并利用响应面法优化了大蒜汁的处理条件,建立响应曲面模型,并采用脊岭分析,确定了大蒜汁抑制枯草芽孢杆菌的最适处理条件,即大蒜汁在pH4.9,处理温度为35.1℃下处理7.2h,抑菌效果最佳。There are many reports on the significant antimicrobial properties of garlic. In this paper, inhibition of Bacillus subtilis by different temperature,time and pH treatments garlic extract were researched. The treatment conditions of garlic extract was optimized by response surface analysis. Through response surface model and ridge analysis, the result indicated that the best treatment conditions of garlic extract for inhibition of Bacillus subtilis was ： temperature 35.1 ℃, time 7,2h, pH 4.9.

关 键 词：响应面法 大蒜汁 抑制作用 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]