响应面法优化姬松茸多糖提取工艺_彭勇胜.pdfVIP

现代食品科技 Modern Food Science and Technology 2011, Vol.27, No.9 响应面法优化姬松茸多糖的提取工艺 1 1 1 1,2 2 彭勇胜 ，王江之 ，黄程 ，胡筱波 ，陈绍军 （1.华中农业大学食品科技学院，湖北武汉 430070）（2.福建农林大学食品科学学院，福建福州 350002） 摘要：本试验以姬松茸子实体为材料，研究了姬松茸多糖的提取工艺。在单因素实验的基础上，选定温度、时间和料液比三个 因素的三个水平进行中心组合实验，建立多糖得率的二次回归方程，通过响应面分析及岭嵴分析得到优化组合条件。研究结果表明： 当提取工艺条件为提取温度99.3 ℃，提取时间3.36 h，料液比 1:19.82 时，多糖得率达到极大值。该条件下多糖得率预测值为8.727%， 验证值为 8.718%。 关键词：姬松茸；多糖；提取工艺；响应面法；优化 文章篇号：1673-9078(2011)9-1119-1122 Optimization of the Extraction Technology of Polysaccharides from Agaricus Blazei Murill by Response Surface Analysis 1 1 1 1,2 2 PENG Yong-sheng , WANG Jiang-zhi , HUANG Cheng , HU Xiao-bo , CHEN Shao-jun (1.College of Food Science and Technology, Huazhong Agricultural University,Wuhan 430070,China) (2.College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002 China) Abstract: The extraction of polysaccharides from the Agaricus blazei Murill was studied in this paper. According to the single-factor experiments, three levels of the factors (extraction temperature, time and the ratio of water to material)were selected for the central composite design to establish a quadric regression equation for describing the yield of polysaccharides. By response surface analysis, the optimum extraction conditions were obtained as follows: extraction temperature of 99.3 ℃, time of 3.36 h and water-material ratio of 1:19.82, under which the highest yield of polysaccharides reached with estimated value and verified value being of 8.727% and 8.718%, respectively. Key words: Agaricus blazei murill ; polysaccharides; extrac