柿饼保质期响应模型的研究

研究尼泊金乙酯(Z1)、尼泊金丙酯(Z2)、纳他霉素(Z3)防腐剂延长柿饼保质期的效果，利用响应面法得到了关于柿饼保质期的回归方程：lny ＝ 5.312 ＋ 1776.5Z1 ＋ 300.8Z2 ＋ 217.7Z3 － 2244800Z1Z2。失拟检验表明该方程的准确率达99% 以上。通过响应曲面和单因素线性分析得到：Z2 ＜ 0.079g/100mL 时，Z1、Z2 与回归方程有正相关性；Z2 ＞ 0.079g/100mL 时，Z1、Z2 与回归方程有负相关性。

A Model-based Study of Formulation of Compound Preservatives for Prolonging the Shelf Life of Dried Persimmon

Nipagin A, propyl 4-hydroxybenzoate and natamycin were formulated and used to prolong the shelf life of dried persimmon. Based on orthogonal array design, the following regression model describing the shelf life of dried persimmon (y) as a function of the final concentrations of nipagin A (Z1), propyl 4-hydroxybenzoate (Z2) and natamycin (Z3) in aqueous solution: lny = 5.312 + 1776.5 Z1 + 300.8 Z2 + 217.7 Z3 －2244800 Z1 Z2. The lack-of-fit tests demonstrated that the accuracy of the model was more than 99%. According to response surface and single-factor linear analyses, when Z2 was less than 0.079 g/100 mL, Z1 and Z2 had positive correlation with y; when Z2 was more than 0.079 g/100 mL, Z1 and Z2 had negative correlation with y.