Optimization of the Best Dosage and Time of Anti-fatigue According to the Combination Method of Orthogonal Polynomial Mathematics Model

FOOD SCIENCE ›› 2006, Vol. 27 ›› Issue (11): 203-206.

Previous Articles Next Articles

Optimization of the Best Dosage and Time of Anti-fatigue According to the Combination Method of Orthogonal Polynomial Mathematics Model

LIN Song-Yi, Liu-Jing-Bo, Cheng-Sheng, Ye-Hai-Qing, JIANG Yi-Qun

1.Laboratory of Nutrition and Functional Food,Jilin University,Changchun 130062,China;2.Key Labora- tory of Terrain-machine Bionics Engineering,Ministry of Education,Jilin University,Changchun 130022,China;3.College of Life Science,Jilin University,Changchun 130021,China

Online:2006-11-15 Published:2011-11-28

Abstract

Abstract: Loaded-swimming time of mouse was main experiment objective. The research of optimizing the best dosage and time of anti-fatigue and anti-hypoxia showed: Compared with conventional method,according to the combination method of orthogonal polynomial mathematics model and genetic algorithms,the best dosage and time of notable anti-fatigue effect was optimized. It could optimize accurately,get the best dosage and time of notable effect,and make the research results more accurate and credible and the judge argument more ample. It has higher accuracy,which impacted by systematic error caused by individual differences of mouse and experiment technology. It is a new feasible method.

Key words: , loaded-swimming； combination method； optimization； anti-fatigue； best dosage and time；

LIN Song-Yi, Liu-Jing-Bo, Cheng-Sheng, Ye-Hai-Qing, JIANG Yi-Qun. Optimization of the Best Dosage and Time of Anti-fatigue According to the Combination Method of Orthogonal Polynomial Mathematics Model[J]. FOOD SCIENCE, 2006, 27(11): 203-206.

[1]	LIU Xiaohui, XU Lijuan, LI Yongge, LIU Huishuang, YANG Xuejuan, SUN Baoshan, LIU Jiang, WEI Ran. Simultaneous Determination of Non-Volatile Flavor Substances in Acid-Hydrolyzed Corn Protein Powder [J]. FOOD SCIENCE, 2016, 37(8): 152-158.
[2]	GAO Yi, ZHOU Guangming, ZHANG Caihong, YU Lu, CHEN Junhua, QIN Hongying. Simultaneous Determination of Six Active Components in Viola yedoensis Makino by HPLC [J]. FOOD SCIENCE, 2016, 37(6): 101-105.
[3]	CHU Zhong, WANG Hairu, ZHANG Yanjun, YAO Jing. GC-MS Analysis of Volatiles in Vanilla Husk Extracted by Headspace Solid-Phase Microextraction [J]. FOOD SCIENCE, 2016, 37(6): 126-131.
[4]	SONG Hui, GENG Zhiming, REN Shuang, WANG Daoying, ZHANG Muhan, SUN Chong, XU Weimin. Simultaneous Determination of 13-HODE, 9,10-DHODE, 9,10-EPODE and 9,10,13-THOD in Cured Meat Products by HPLC-MS/MS [J]. FOOD SCIENCE, 2016, 37(18): 133-140.
[5]	XIE Liyan, LIN Ying*, WU Heng, XU Xiaohui, ZHU Xueqiong. Interaction Mechanism between Acetylated Distarch Adipate and Soymilk on Yuba Membrane [J]. FOOD SCIENCE, 2015, 36(5): 77-82.
[6]	XIE Yuejie1, HE Zhifei2, LI Hongjun1,*. Volatile Flavor Profile of Rabbit Meat Extracted by Three Frequently Used Techniques [J]. FOOD SCIENCE, 2015, 36(24): 147-151.
[7]	ZHANG Xiaoli, MAO Lixin, FAN Sanhong. Synchronous Fluorescence Spectroscopy Combined with Principal Component Analysis to Identify Orange Juice Quality [J]. FOOD SCIENCE, 2015, 36(18): 162-166.
[8]	XIE Jilin, ZHANG Wei*, CHEN Xiaoquan, ZHAO Yahua, ZHU Xi. Analysis of Changes in Aroma Constituents during Storage of Ripe Pu’er Tea [J]. FOOD SCIENCE, 2015, 36(10): 154-157.
[9]	FANG Bowen, QI Ruiting, ZHANG Ying* . Active Components and Antioxidant Activities of Different Parts of Citrus paradise Fruit [J]. FOOD SCIENCE, 2015, 36(10): 158-163.
[10]	YUAN Jiangfeng1, ZHAO Junfeng1, SUN Junjie1, HE Lingmei2, ZHANG Zhiqi3, LIU He1. Determination of Flavonoids and Triterpene Acids in Forsythia suspensa Leaves from Henan and Shanxi Provinces [J]. FOOD SCIENCE, 2015, 36(10): 164-167.
[11]	ZHU Sai-feng, WU Jian-feng, ZHAO Xi-rong. Response Surface Methodology for Optimization of Culture Conditions for the Production of Tetramethylpyrazine by Bacillus subtilis S0507 [J]. FOOD SCIENCE, 2014, 35(9): 218-223.
[12]	WU Run-feng, ZHAO Li*, YUAN Mei-lan, SU Wei, CHEN Li-li, WEN Hui-fang, WANG Xiao-cheng. Quality Change of Surimi of Four Major Chinese Carps before and after Rinsing [J]. FOOD SCIENCE, 2014, 35(9): 132-136.
[13]	HE Yang-yang, ZENG Wei, WANG Qing-long, WANG Da-yun, CHEN Gui-guang, LIANG Zhi-qun*. Optimization of Medium Composition and Fermentation Conditions by Response Surface Methodology for the Production of Poly-γ-Glutamic Acid by Bacillus subtilis [J]. FOOD SCIENCE, 2014, 35(9): 147-151.
[14]	LIU Tao, SUN Jian, GUO Chen, ZHAO Xiao-hong. Comparison of Early Damage of CHO Cells in the Presence of Different Flavonoid Monomers [J]. FOOD SCIENCE, 2014, 35(11): 223-228.
[15]	. Anti-Tumor Activity of Purple Sweet Potato Juice and Its Apoptosis-Inducing Mechanism in HepG2 Cells [J]. FOOD SCIENCE, 2013, 34(1): 263-267.

Optimization of the Best Dosage and Time of Anti-fatigue According to the Combination Method of Orthogonal Polynomial Mathematics Model

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments