食品科学2016，Vol.37Issue(18)：1-5,5.DOI:10.7506/spkx1002-6630-201618001
响应面优化甲烷氧化菌素、苯甲酸钠和山梨酸钾复配剂抑菌效果
Optimization of Combinations of Methanobactin, Sodium Benzoate and Potassium Sorbate for Enhanced Antibacterial Effect by Response Surface Methodology
摘要
Abstract
One-factor-at-a-time method and response surface methodology were applied jointly to study the individual and combined effects of methanobactin, sodium benzoate and potassium sorbate on inhibition zone diameters against Staphylococcus albus. As a result, a regression model was developed using inhibition zone diameter as response variable. The analysis carried out using Design-Expert software showed that the maximum inhibition zone diameter of 34.99 mm was obtained by the combined use of methanobactin, sodium benzoate and potassium sorbate at a mass ratio of 0.330:0.309:0.144, representing a minimum inhibitory concentration againstS. albus of 0.05 mg/mL.关键词
甲烷氧化菌素/化学防腐剂/复配剂/抑菌效果/响应面Key words
methanobactin/chemical preservative/blends/antimicrobial effect/response surface methodology分类
轻工纺织引用本文复制引用
邢海丽,辛嘉英,王艳,高圣博..响应面优化甲烷氧化菌素、苯甲酸钠和山梨酸钾复配剂抑菌效果[J].食品科学,2016,37(18):1-5,5.基金项目
国家自然科学基金面上项目 （）
