香菇多糖的提取数学模型研究

Study on the mathematical model of optimum yield of Lentinan polysaccharid

运用统计分析方法,采用五元二次回归正交旋转组合设计进行香菇多糖提取试验,选择酸的浓度(mol/L)x1、料液比x2、浸提时间(t)x3、浸提温度(℃)x4、加醇比x5为调控因子,以香菇多糖的提取率y为目标函数,建立数学模型,经微机仿真寻优,决策出对香菇多糖提取有影响的5个因素的最佳范围是酸的浓度0.16￣0.23mol/L、料液比1∶36～1∶49、浸提时间2.7￣3.8h、浸提温度50￣67.8℃、加醇比1∶2￣1∶3组合方案,并研究了各项措施的交互作用效应,为香菇多糖的提取提供科学依据。

Statistical analysis were carried out by using yield of Lentinan polysaccharid and the modular design between quadratic regression and positive rotation, in which the factors of the thickness of acid x1, proportion of material and liquid x2, time x3, temperature x4, proportion of ethonal x5 were taken as the adjusting factors,and yield of Lentinan polysaccharid（y） as the index function. A mathematical model, which show the relationship among the yield. After optimizing the combination different factors by computer, confirm optimizing of range： the thickness of acid（0.16～0.23mol/L）, proportion of material and liquid（1∶36～1∶49）, time（2.7～3.8h）, temperature（50～67.8℃）, proportion of ethonal（1∶2～1∶3）. In this article the interactive effects between different measures are also studied, which provide scientific basis for yield of Lentinan polysaccharid.