Plackett-Burman设计与响应面法对姬松茸菌丝体多糖提取工艺的优化  

Optimizing Techniques for Extrating Mycelium Polysaccharides from Agaricus blazei Murill by Plackett-Burman Design and Response Surface Analysis

作　　者：曹新志[1] 赵迎庆[1] 熊俐[1] 李琳琳[1] 任林生[1] 

机构地区：[1]四川理工学院生物工程学院,四川自贡643000

出　　处：《湖北农业科学》2014年第14期3373-3378,共6页Hubei Agricultural Sciences

摘　　要：以姬松茸(Agaricus blazei Murrill)液体发酵菌丝体为原料,用热水浸提的方法对姬松茸菌丝体多糖提取工艺进行研究,通过单因素试验确定了多糖含量最大时,超声波功率为250 W、超声波时间30min、浸提温度85℃、浸提时间3 h、料液比1∶20、提取3次。在单因素试验的基础上,运用Plackett-Burman设计,筛选出对姬松茸菌丝体多糖提取影响较大的3个关键因素包括超声波强度,浸提温度和浸提时间,然后利用中心复合试验确定主要影响因素的最佳工艺条件:在超声波功率为275 W、浸提时间3 h、浸提温度83.2℃条件下姬松茸菌丝体多糖含量的实测值为3.187 mg/mL,与理论值3.190 mg/mL的相对误差仅为0.094%。Using Agaricus blazei murrill as raw material,the extraction of intracellular polysaccharides from Agaricus blazei Murill was studied.According to the single factor-experiment,three level of the factors （Ultrasonic intensity,Extraction temperature,Extraction time）were selected for the central composite.Through response surface analysis the optimum extraction conditions were ultrasonic intensity of 250W,ultrasonic time of 30 min,extraction temperature of 85 ℃,extraction time 3 h,ratio of material to solvent 1∶20,extracted for 3 times.The optimal conditions of main affecting factors were ultrasonic intensity of 275 W,ultrasonic time of 3 h,extraction temperature of 83.2 ℃.Under the optimal conditions,estimated value and verified value of intracellular polysaccharides reached 3.19 mg/mL and 3.187 mg/mL with the relative error of 0.094％.

关 键 词：姬松茸(Agaricus blazei Murrill) 菌丝体多糖 PLACKETT-BURMAN 响应面法 

分 类 号：TS272[农业科学—茶叶生产加工]