通用旋转组合设计法优化白灵菇菌丝体多糖提取工艺  

Optimizing extraction process of polysaccharides from mycelia of Pleurotus nebrodensis based on the quadratic general rotary unitized design

作　　者：马淑凤[1,2] 陈利梅[3] 于娜[4] 刘长江[4] 

机构地区：[1]食品科学与技术国家重点实验室,江南大学,江苏无锡214122 [2]江南大学食品学院,江苏无锡214122 [3]聊城大学食品科学与工程系,山东聊城252059 [4]沈阳农业大学食品学院,辽宁沈阳110161

出　　处：《甘肃农业大学学报》2008年第6期135-139,共5页Journal of Gansu Agricultural University

基　　金：辽宁省教育厅高等学校科学技术研究项目(05L391).

摘　　要：为了提高白灵菇菌丝体多糖的提取率,采用二次通用旋转组合设计试验方法,建立了具有良好预测性能的提取时间、液固比、提取温度与白灵菇菌丝体多糖提取工艺参数间关系的经验数学模型,得出了提取白灵菇菌丝体多糖的最佳工艺条件为:提取时间3.8 h,液固比52.5倍,提取温度95℃.在此条件下,白灵菇菌丝体多糖得率可以达到6.39%.In order to improve the extracted rate of polysaccharides from mycelia of the fungus Pleurotus nebrodensis, a mathematical model significantly well fitting to the relationships among extraction time,ratio of Pleurotus nebrodensis mycelia to water, extraction temperature and relevant process parameters was established based on the quadratic general rotary unitized design, and the optimum combination was obtained. The optimum extraction process of polysaccharides from Pleurotus nebrodensis mycelia were determined as. extraction time 3.8 h, ratio of Pleurotus nebrodensis mycelia to water 52.5 times,temperature 95℃. Under these conditions the rate of extraction reached 6.39%

关 键 词：通用旋转组合设计 白灵菇菌丝体 多糖 提取工艺 

分 类 号：S567.3[农业科学—中草药栽培]