响应面法优化大麦的发芽条件

Optimal conditions for barley germinating using response surface analysis

通过研究大麦种子萌发过程中α-淀粉酶活力的变化,考察了影响其变化的因素。以国产甘啤4号大麦为试验材料,分别考察了发芽时间、发芽温度及浸麦度对大麦发芽过程中α-淀粉酶活力变化的影响。在此基础上,采用三水平三因素的响应面分析方法,建立了大麦发芽条件的二次多项数学模型,考察了各因素对α-淀粉酶活力的影响。结果表明,大麦在温度16.8℃,发芽时间103.6 h,浸麦度46.5%时,α-淀粉酶活力最高,为56.12 U/g,且在一定发芽时间内温度对其影响较大。

The α-amylase activity was investigated to find influence factors during barley germination.The influence of germination time,germination temperature and water content on the change of α-amylase activity was studied during barley germinating using Ganpi-4 barley as materials.On this basis,we established a second order quadratic equation for conditions of barley germinating to find out their degree of influence on the change of α-amylase activity using response surface analysis with 3 factors and 3 levels.The results showed that α-amylase activity reached its maximum 56.12 U/g when the temperature is at 16.8 ℃,the germinating time is 103.6 h,and the water content is 46.5%.The germination temperature is the key factor for α-amylase activity at some period of germination.