食品科学

• 工艺技术 •    下一篇

响应面优化甲烷氧化菌素、苯甲酸钠和山梨酸钾复配剂抑菌效果

邢海丽,辛嘉英,王 艳,高圣博   

  1. 哈尔滨商业大学 食品科学与工程省级重点实验室,黑龙江 哈尔滨 150076
  • 出版日期:2016-09-25 发布日期:2016-09-26
  • 通讯作者: 辛嘉英
  • 基金资助:

    国家自然科学基金面上项目(21573055)

Optimization of Combinations of Methanobactin, Sodium Benzoate and Potassium Sorbate for Enhanced Antibacterial Effect by Response Surface Methodology

XING Haili, XIN Jiaying*, WANG Yan, GAO Shengbo   

  1. Key Laboratory for Food Science and Engineering, Harbin University of Commerce, Harbin 150076, China
  • Online:2016-09-25 Published:2016-09-26
  • Contact: XIN Jiaying

摘要:

在单因素试验的基础上,利用响应面试验研究甲烷氧化菌素、苯甲酸钠和山梨酸钾复配剂对白色葡萄球菌抑菌圈直径的影响,模拟得出了抑菌圈直径的回归方程,利用Design-Expert软件分析表明:当甲烷氧化菌素-苯甲酸钠-山梨酸钾质量浓度最佳配比为0.330∶0.309∶0.144时,最大抑菌圈直径的理论值为34.99 mm,实际值为34.7 mm,此时最佳复配剂对白色葡萄球菌最小抑菌浓度为0.05 mg/mL。

关键词: 甲烷氧化菌素, 化学防腐剂, 复配剂, 抑菌效果, 响应面

Abstract:

One-factor-at-a-time method and response surface methodology were applied jointly to study the individual
and combined effects of methanobactin, sodium benzoate and potassium sorbate on inhibition zone diameters against
Staphylococcus albus. As a result, a regression model was developed using inhibition zone diameter as response variable.
The analysis carried out using Design-Expert software showed that the maximum inhibition zone diameter of 34.99 mm was
obtained by the combined use of methanobactin, sodium benzoate and potassium sorbate at a mass ratio of 0.330:0.309:0.144,
representing a minimum inhibitory concentration against S. albus of 0.05 mg/mL.

Key words: methanobactin, chemical preservative, blends, antimicrobial effect, response surface methodology

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