响应面法优化白玉菇多糖的提取工艺

Optimization of the extraction technology of polysaccharide in white hypsizygus marmoreus by response surface methodology

为优化白玉菇多糖的提取工艺,选取提取温度、提取时间以及水料比(m L/g)为因素,进行单因素实验。并在此基础上,通过响应面法建立数学模型,进行数据分析,对白玉菇多糖提取工艺的各因素进行优化及验证。最终确定最佳工艺条件为:提取温度80℃、提取时间4.2 h、水料比(m L/g)35∶1,白玉菇多糖的平均得率为6.41%。

In order to optimize the extraction process of white hypsizygus marmoreus polysaccharide, the single- factor experiments were carried out with extraction temperature, extraction time and ratios of water to material as single factors.On the basis of single- factor experiments, response surface methodology was employed to establish mathematic model, analyze experimental data, optimize and verify the extraction process parameters of white mushroom polysaccharide. The results of optimum extraction conditions were as follows ： extraction temperature 80 ℃, extraction time 4.2 h and ratio of water to raw material 35：1 （mL/g）,Under these conditions,the average extraction yield was 6.41%.