摘要
运用均匀实验设计和响应面分析相结合的方法考查了HNO3、pH对测定盐渍藠头中蒜素含量的影响;确定了最佳测定条件为硝酸用量0.65mL,pH3.5,测得盐渍藠头中蒜素含量为0.23%。
By means of uniform design and response surface analysis, the relationship between HNO3, pH and allicin content were studied. The determination conditions were optimized by ridge analysis with 0.65mL HNO3 at pH3.5. Under the optimized condition, the highest allicin content in pickled Allium chinense G.Don was 0.23%.
出处
《食品工业科技》
CAS
CSCD
北大核心
2007年第4期224-225,209,共3页
Science and Technology of Food Industry
关键词
藠头
蒜素
测定
优化
Allium chinense G.Don
Allicin
determination
optimization
