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%。
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.
出处
《现代食品科技》
EI
CAS
2011年第9期1119-1122,1104,共5页
Modern Food Science and Technology
关键词
姬松茸
多糖
提取工艺
响应面法
优化
Agaricus blazei murill
polysaccharides
extraction technology
response surface analysis
optimization
