吉林农业大学学报2012，Vol.34Issue(5)：575-579,583,6.
响应面法优化浸提大蒜抑制大肠杆菌成分工艺
Optimization of Extracting Components of Inhibiting E.coil from Garlic Using Response Surface Methodology
摘要
Abstract
The optimal solvent was first determined, and then extracting components of inhibiting E. Coli from garlic using Response Surface Methodology were optimized. Using selecting time of collecting hydrolysis , ratio of liquid material, extraction temperature, extraction time as independent variables, diameter of inhibition zones as response value, based on Box-Benhnken central combination design principle, using four-factor three-level response surface analytic method, the significance and interaction of each factor was analyzed. The optimal levels for each variable to obtain the highest diameter of inhibition zones were as follows: time of hydrolysis 116 min, temperature of extracting 15 % , time of extracting 7.6 h, and ratio of liquid material 3.9:1 (mL: g) . Under such conditions, selecting collected ethyl acetate as solvent, the diameter of inhibition zone reached 2.61 cm.关键词
大蒜/抑菌成分/浸提法/响应面法Key words
garlic/ components of bacteriostat/ extraction/ response surface methodology分类
轻工纺织引用本文复制引用
赵岩岩,李帅,陈晓平..响应面法优化浸提大蒜抑制大肠杆菌成分工艺[J].吉林农业大学学报,2012,34(5):575-579,583,6.基金项目
吉林省科技发展重点项目(20060208) （20060208）
