RSM优化香菇中多糖热水浸提工艺  

Optimization of Hot Water Extract Lentinan Process with RSM

作　　者：张静佳 濮玲 李海朝[1] 祁正兴[1] 

机构地区：[1]青海民族大学化学化工学院,青海西宁810007

出　　处：《山西大同大学学报（自然科学版）》2016年第3期40-43,共4页Journal of Shanxi Datong University(Natural Science Edition)

基　　金：青海民族大学校级重点课题[2014XJZ01];青海高校研究生创新研究项目[QHGX02140031]和[QHGX2015002];青海省自然科学基金项目[2015-ZJ-909]

摘　　要：本文通过单因素实验分别考察了浸提温度(A)、提取时间(B)、料液比(C)等因素,针对香菇中多糖提取率影响较大的水平值,并以A、B、C为自变量,以香菇中多糖得率为响应值,进行组合实验设计,采用响应面法(RSM)分析这些因素对香菇中多糖提取率的影响。结果表明:从香菇提取多糖的最佳工艺条件为浸提温度91℃,提取时间99 min,料液比1∶76 g/m L。In this article, through single factor experiment we separately inspected these factors namely extracting temperature（A）,extracting time（B）, and solid-liquid ratio（C）.Select influential levels which have significant effects on the lentinan extraction yield and conduct composite experiment design, using A, B, C as the independent variables and the lentinan yield as the response value. And then we analyzed the impact of these factors on the lentinan extraction yield with the response surface method（RSM）.The results show that the optimum technological conditions extracting lentinan from mushroom is extracting time 99 min, solid-liquid ratio1∶76 g / m L,reaction temperature 91 ℃.

关 键 词：香菇中多糖 提取工艺 RSM 热水 

分 类 号：Q949.9[生物学—植物学]