[1]柴玉华,谢凤英,潘明喆,等.响应面法优化大豆萌动工艺的研究[J].大豆科学,2011,30(06):1001-1004,1010.[doi:10.11861/j.issn.1000-9841.2011.06.1001]
　CHAI Yu-hua,XIE Feng-ying,PAN Ming-zhe,et al.Optimization for Germination of Soybean using Response Surface Methodology[J].Soybean Science,2011,30(06):1001-1004,1010.[doi:10.11861/j.issn.1000-9841.2011.06.1001]
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响应面法优化大豆萌动工艺的研究

《大豆科学》[ISSN:1000-9841/CN:23-1227/S] 卷: 第30卷 期数: 2011年06期 页码: 1001-1004,1010 栏目: 出版日期: 2011-12-25
Title:
Optimization for Germination of Soybean using Response Surface Methodology
文章编号:
1000-9841（2011）06-1001-04
作者:
柴玉华1; 谢凤英2; 潘明喆2; 徐宁2; 孙丽娜2
1.东北农业大学 工程学院；
2.东北农业大学 食品学院，黑龙江 哈尔滨150030
Author(s):
CHAI Yu-hua1; XIE Feng-ying2; PAN Ming-zhe2; XU Ning2; SUN Li-na2
1.Engineering College,Northeast Agricultural University,Harbin 150030;?
2.Food College,Northeast Agricultural University,Harbin 150030,Heilongjiang,China
关键词:
大豆; 萌动; 氨基酸态氮; 响应面法
Keywords:
Soybean; Germination; Amino acid nitrogen; Response surface methodology
分类号:
S565.1
DOI:
10.11861/j.issn.1000-9841.2011.06.1001
文献标志码:
A
摘要:
为获得大豆萌动的最适工艺参数，以时间、温度、湿度为试验因子，以氨基酸态氮增加量为响应值，在单因素试验的基础上，根据中心组合设计原理采用三因素三水平的响应面分析法进行试验。结果表明：3个因素对氨基酸态氮增加量的影响大小依次为时间＞湿度＞温度。通过典型性分析得出大豆萌动的最佳工艺条件为：时间13 h、温度30℃、湿度65%。在此条件下，氨基酸态氮增加量的预测值为0.8868%，验证试验氨基酸态氮增加量为0.8898%。
Abstract:
The optimal condition of soybean germination was studied by the central composite rotatable design with three variables including germination time,temperature and relative humidity.The increasing content of amino acid nitrogen was the evaluation index.The results indicated that the effect order of three factors on the increasing content of amino acid nitrogen was as follows:germination time,relative humidity,temperature.The canonical analysis revealed that the optimal conditions of germination was 13 h,30℃ and 65% relative humidity.Under optimal conditions,the predicted increasing content of amino acid nitrogen was 0.8868%,whereas,the varification experimental result was 0.8898%.

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备注/Memo

基金项目：哈尔滨市科技攻关计划资助项目（2009AA6BN032）。

第一作者简介：柴玉华（1965-），女，教授，博士生导师，主要从事模式识别与智能控制方向的研究。E-mail:yhchai@163.com。

更新日期/Last Update: 2014-08-18