响应面法优化水提黑皮鸡枞菌多糖工艺  

Optimization of the Extraction Technique of Termitomyces eurrhizus

作　　者：吴素蕊[1] 严明[1] 张鑫[1] 游金坤[1] 高观世[1] 

机构地区：[1]中华全国供销合作总社昆明食用菌研究所,昆明650221

出　　处：《食品工业》2016年第5期169-172,共4页The Food Industry

基　　金："十二五"国家科技支撑计划项目(2012BAD36B02);云南省科技厅社会发展计划科研院所技术开发研究专项(2012CF008)

摘　　要：通过单因素试验选取试验因素与水平,再根据Box-Behnken的中心组合试验设计及响应面法分析建立二次回归模型,对提取温度、提取时间和料液比进行优化组合,研究了野生黑皮鸡枞菌多糖的提取工艺。结果表明,黑皮鸡枞菌多糖提取的最佳工艺条件为:提取温度82℃、提取时间3.9 h、水料比26︰1(m L/g)。在此工艺条件下,野生黑皮鸡枞菌多糖得率为26.72%。Aim at the extraction of Termitomyces eurrhizus, experiment factors and levels were firstly selected by one-factor tests. The optimum extraction conditions for extraction temperature, time and solid-to-liquid ratio were studied according to the mathematics model built by using Box-Behnken central composite design and response surface methodology（RSM）. The results showed that the optimum conditions of extraction were the extraction temperature of 82 ℃, extraction time of 3.9 h and ratio of water to material of 26：1（m L/g）, then the yield rate of Termitomyces eurrhizus was 26.72%.

关 键 词：黑皮鸡枞菌 响应面法 多糖 提取工艺 

分 类 号：TQ281[化学工程—有机化工]