响应面法优化浸提大蒜抑制大肠杆菌成分工艺

在确定最佳浸提溶剂基础上,利用响应面分析方法对浸提法提取大蒜抑制大肠杆菌成分的工艺进行优化.选取酶解时间、浸提温度、浸提时间、液料比为自变量,大蒜提取物抑菌圈直径为响应值,根据中心组合(Box-Benhnken)试验设计原理采用四因素三水平的响应面分析法,对各个因素的显著性和交互作用进行分析.结果表明:以乙酸乙酯为浸提溶剂,浸提法提取大蒜抑菌成分的最佳工艺条件为酶解时间116 min,浸提温度15 ℃,浸提时间7.6h,液料比3.9:1(mL:g),该条件下的大蒜提取液对大肠杆菌的抑菌圈直径为2.61 cm.

Optimization of Extracting Components of Inhibiting E. coli from Garlic Using Response Surface Methodology

The optimal solvent was first determined,and then extracting components of inhibiting E. coli from garlic using Response Surface Methodology were optimized.Using selecting time of collecting hydrolysis,ratio of liquid material,extraction temperature,extraction time as independent variables,diameter of inhibition zones as response value,based on Box-Benhnken central combination design principle,using four-factor three-level response surface analytic method,the significance and interaction of each factor was analyzed.The optimal levels for each variable to obtain the highest diameter of inhibition zones were as follows: time of hydrolysis 116 min,temperature of extracting 15 ℃,time of extracting 7.6 h,and ratio of liquid material 3.9∶1(mL∶g).Under such conditions,selecting collected ethyl acetate as solvent,the diameter of inhibition zone reached 2.61 cm.