羊肚菌胞外多糖快速估测方法  

Method of rapid estimation of extracellular polysaccharide of Morchella Esculenta

作　　者：陈莉[1] 孙永海[1] 付天宇[1] 丁健峰[1] 

机构地区：[1]吉林大学生物与农业工程学院,长春130022

出　　处：《吉林大学学报（工学版）》2014年第2期567-572,共6页Journal of Jilin University:Engineering and Technology Edition

基　　金：吉林省科技发展计划重点项目(20110247)

摘　　要：针对羊肚菌深层发酵过程胞外多糖含量估测自动化关键技术问题,对发酵液的主要参数与胞外多糖相关性及其规律进行了分析,发现发酵液黏度、电导率与胞外多糖之间几乎不存在相关性。在0.01显著性水平下,发酵时间、发酵液浊度、残余还原糖与胞外多糖的相关性显著,相关系数均在0.7以上。在排除变量间的虚假相关后,只有发酵液浊度与胞外多糖的偏相关系数在0.8以上,可以认为发酵液浊度是描述胞外多糖的最佳参数。利用所获一元线性回归、二项式回归以及BP神经网络三种数学模型对胞外多糖含量进行的估测验证试验结果表明:BP神经网络模型的估测效果最好,估测方差仅为2.37×10-6。In order to rapidly estimate extracellular polysaccharide content in submerged fermentation process of Morchella Esculenta, relativities between the fermentation parameters and extracellular polysaccharide were analyzed. There is little relativity between viscidity or conductance in fermentation broth and extracellular polysaccharide. At 0.01 level of significance, the relationships of extracellular polysaccharide and fermentation time, turbidity in fermentation broth, residual reducing sugar are of perfect association that all the correlation coefficients are over 0. 7. After false associations among the parameters are removed, only partial correlation coefficient of turbidity in fermentation broth and extracellular polysaccharide is above 0.8. So, turbidity in fermentation broth can been considered as the optimized characteristic parameter for extracellular polysaccharide. The three mathematic models by linear fitting, binomial regression, BP neural network were tested by estimation experiment of the extracellular polysaccharide content. The results show that the estimation by BP neural network is the best that the variance is only 2.37 × 10-6.

关 键 词：食品科学技术 胞外多糖 快速估测 羊肚菌深层发酵 BP神经网络 

分 类 号：TS207.3[轻工技术与工程—食品科学]