期刊论文

中文

食品工业科技

1002-0306

2007

28

4

224-225,209

10.3969/j.issn.1002-0306.2007.04.067

本校为第一机构

运用均匀实验设计和响应面分析相结合的方法考查了HNO3、pH对测定盐渍藠头中蒜素含量的影响;确定了最佳测定条件为硝酸用量0.65mL,pH3.5,测得盐渍藠头中蒜素含量为0.23%。

By means of uniform design and response surface analysis, the relationship between HNO3, pH and allicin content were studied. The determination conditions were optimized by ridge analysis with 0.65mL HNO3 at pH3.5. Under the optimized condition, the highest allicin content in ...