期刊文献+

组合实验设计用于黄曲霉毒素污染控制的研究 被引量:6

APPLICATION OF COMPOSITE EXPERIMENTAL DESIGN ON THE CONTROL OF AFLATOXIN CONTAMINATION
在线阅读 下载PDF
导出
摘要 为控制黄曲霉毒素主要产生菌寄生曲霉AS3.4407在粮食储藏环境中的产毒污染,采用组合实验设计策略,考察了五个模拟环境因子对菌株产毒的影响。首先,利用Plack-ett-Burman试验筛选出三个对毒素产量影响显著的因子(转速、温度、pH),在此基础上,采用CCD实验设计法(Central Composite Design,CCD)研究了这三个因子对寄生曲霉AS3.4407产毒影响的交互作用,并根据毒素曲面方程和二次多项回归方程得到该菌的最低产毒条件。在环境通风良好(转速240rpm),储藏温度较低(18℃),pH为弱碱性(pH 8)条件下,寄生曲霉AS3.4407产毒量最低,验证试验证实了该方程的预测值与实际值之间具有较好的拟合度。为粮库采取相应措施,改变储藏环境条件以降低毒素污染提供了很好依据。 In order to control the aflatoxin contamination produced by Aspergillus parasiticus AS3. 4407 during grain storage, the effect of five environmental factors on the production of aflatoxin were studied by the composite experimental design. Three key factors (rotatory speed, temperature, pH) were screened out by the Plackett- Burman method and at the basis of which, the interaction effect of these factors on the production of aflatoxin were studied by CCD method. The environmental condition of the least aflatoxin production were acquired from surface equation and regression equation, that is rotatory speed 240rpm, 18℃ and pH 8. Results of validate experiment proved that there are good fitness between the predicted and actual value. Useful reference were provided by these results for the control of aflatoxin contamination.
作者 胡娜 许杨
出处 《粮食储藏》 2006年第3期39-42,共4页 Grain Storage
关键词 寄生曲霉 黄曲霉毒素 污染控制 PLACKETT-BURMAN CCD实验设计 aflatoxin AS3. 4407 Response surface methodology (RSM) optimization
  • 相关文献

参考文献8

二级参考文献37

  • 1陈宁,常高峰,张克旭.L-异亮氨酸发酵培养基的响应面法优化[J].食品与发酵工业,2004,30(2):33-37. 被引量:24
  • 2王昌禄,于志萍,顾晓波.氮源及C/N比对D-核糖发酵的影响[J].食品与发酵工业,2004,30(2):53-56. 被引量:6
  • 3蔡敬民,于宙,张洁,吴克,何晓刚,潘仁瑞.曲霉木聚糖酶发酵条件与性质[J].生物学杂志,1996,13(2):14-16. 被引量:15
  • 4董群,郑丽伊,方积年.改良的苯酚-硫酸法测定多糖和寡糖含量的研究[J].中国药学杂志,1996,31(9):550-553. 被引量:599
  • 5Arnau J, Gou P, Comaposada J. Dry cured ham and fermented meat products. Formulating for flavor[C]. Brazilian: Proceedings of the 49th ICoMST, 2003.56 - 66.
  • 6Christian S Vestertaard, Cristina Schibazappa, Roberta Virgill. Lipolysis in dry-cured ham maturation [J ]. Meat Sci,2000, 55:1-5.
  • 7Du M, Alan D U. Volatile substances of Chinese traditional Jinhua ham and Cantonese sausage[J ]. Journal of Food Science, 2001,66(6):827-831.
  • 8Drumm T D, Spanier A M. Changes in the content in the lipid autooxidation and sulhur-containing compounds in cooked beef during storage[J]. J Agri Food Chem, 1991, 39(2): 336-343.
  • 9Mottram D S. Flavor formation in meat and meat products: a review[J]. Food Chem, 1998,62:415-424.
  • 10Sabio E,Vidal-Aidal-Aragon E C J. Volatile compounds present in six types of dry-cured ham from South European countrics[J]. Food Chem, 1998,61(4): 493-503.

共引文献62

同被引文献72

引证文献6

二级引证文献27

相关作者

内容加载中请稍等...

相关机构

内容加载中请稍等...

相关主题

内容加载中请稍等...

浏览历史

内容加载中请稍等...
;
使用帮助 返回顶部