响应面法优化藠头抑菌成分提取工艺
Jiangsu Agricultural Sciences（2019）
Abstract
利用新鲜藠头提取其抑菌成分,考察预处理方式、提取方法、pH值、提取温度、加热时间等因素对藠头提取物抑制金黄色葡萄球菌效果的影响,在单因素试验的基础上利用响应面分析法优化藠头抑菌成分的提取工艺.结果表明,优化提取条件为料液比为1 g:5 mL,果胶酶添加量为0.7％(质量分数),pH值为3.7,提取温度为50℃,提取时间为62 min,提取液对金黄色葡萄球菌的抑菌圈直径预测值为28.47 mm,验证值为28.42 mm,与预测值相符.
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