去皮姜提取物抑制食品大肠菌群的处理条件优化

Optimization of Processing Condition of Peeled Ginger Extract Inhibiting Coliform Bacteria in Food

以pH值、滤纸片浸泡时间、提取物浓度为试验因素,采用响应面分析法,以抑制大肠菌群的抑菌圈半径为评价指标,对去皮姜提取物抑制食品大肠菌群的处理条件进行研究。结果表明,最佳处理条件为:pH值7.0,滤纸片浸泡时间46 min,提取物质量浓度310 g/L,实际测得抑菌圈半径为18.36 mm,与模型预测值基本相符。

Using the response surface analysis and taking the bacteriostatic ring radius of inhabiting coliform bacteria as the evaluation index,the peeled ginger extract inhibiting coliform bacteria in food processing conditions were studied with pH value,filter,soaking time,the concentration of the extract as the test factors. The results showed that the optimum processing conditions is： the pH value 7.0,filter soak time 46 min,concentration of the extract 310g/L,the actual measured bacteriostatic ring radius 18.36 mm,that are essentially the same with the model prediction.