摘要
针对鸡腿菇子实体多糖的提取,本实验以提取温度、提取时间,水料比和提取次数作为影响鸡腿菇子实体多糖提取率的因素,通过单因素试验选取因素与水平,根据Box-Benhnken中心组合试验设计原理,在单因素试验的基础上采用三因素三水平响应面分析法,依据回归分析确定各工艺条件的主要影响因素,以多糖提取为响应值作响应面和等值线图。结果表明,鸡腿菇子实体多糖水浸提的最佳工艺条件为:提取温度94.5℃,提取时间3.4h、水料比15.5:1,提取次数2次,鸡腿菇子实体多糖的提取率达到6.16%,较优化前最大值提高了7.13%。
Effects of extraction temperature, extraction time, ratio of water to material and extraction times on extraction rate of polysaccharide from Coprinus comatu were investigated respectively in single-factor tests, and then other three key factors except extraction times were optimized through response surface methodology with three factors and three levels based on the principle of Box-Behnken design. The results showed that the optimum extraction temperature, time, ratio of water to material and times are 94.5 ℃, .4 h, 15.5：1 and 2, respectively. Under the above conditions, the extraction rate of polysaccharide from Coprinus comatu reaches 6.16%, which is improved by 7.13% through optimization.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2009年第8期93-96,共4页
Food Science
