摘要
本论文考察了三种添加剂-乳酸链球菌素(Nisin)、山梨酸钾、植酸钠对生孢梭菌(Clostridium sporogene)的共同抑制作用。采用中心旋转回归试验优化了三种添加剂的添加浓度,用曲面响应法对影响生孢梭菌抑制效果的Nisin、山梨酸钾和植酸钠的最佳添加水平范围进行了研究。通过分析所建立的二次多项回归方程,得到复合防腐剂的最佳配比为Nisin0.04%、山梨酸钾0.04%、植酸钠0.002%,此时的抑制菌率可达95%以上。所选用的二次多项模型具有高度的显著性。
Bacteriostatasis effects of three food additives （Nisin, potassium sorbate and sodium phytate） on Clostridium sporogene were studied here. Central Composite Rotatable Design （CCRD） was used to optimize the dosages of Nisin, potassittm sorbate and sodium phytate. Response surface methodology （RSM） based on the bacteriostatic rate was used to optimize the dosages of Nisin, potassium sorbate and sodium phytate, which were： Nisin 0.040, potassium sorbate 0.04%, and sodium phytate 0.002%. With this compound preservative, the baeteriostatie rate was more than 95%. The selected quadratic equation model in the study had high significance.
出处
《现代食品科技》
EI
CAS
2009年第7期796-799,共4页
Modern Food Science and Technology
关键词
生孢梭菌
抑菌作用
NISIN
山梨酸钾
植酸钠
中心旋转回归
响应曲面
Clostridium spomgen
bacteriostafi~ action
Nisin
potassium sorbate
sodium phytate
central composite rotatable design
response surface methodology
