酵母发酵法提高黑木耳多糖溶出率的工艺优化  

Process Optimization for Improving the Dissolution Rate of Auricularia auricula Polysaccharide by Yeast Fermentation Method

作　　者：郭欣 郭萌 GUO Xin;GUO Meng(College of Food Engineering,Zhangzhou Institute of Technology,Zhangzhou Fujian 363000,China;The Applied Technical Engineering Center of Further Processing and Safety of Agricultural Products,Higher Education Institutions in Fujian Province,Zhangzhou Fujian 363000,China)

机构地区：[1]漳州职业技术学院食品工程学院,福建漳州363000 [2]农产品深加工及安全福建省高校应用技术工程中心,福建漳州363000

出　　处：《盐城工学院学报（自然科学版）》2020年第1期67-73,共7页Journal of Yancheng Institute of Technology:Natural Science Edition

基　　金：福建省科技计划项目(2015S0009)。

摘　　要：对酵母发酵法提高黑木耳多糖溶出率进行了研究。利用Design Expert 8.0.6.1软件建立多元回归模拟方程,对酵母添加量、发酵温度、发酵时间和pH这4个影响黑木耳多糖溶出率的因素进行响应面优化。结果表明,酵母发酵法提高黑木耳多糖溶出率的最佳工艺条件为:酵母添加量0.75 g/L、发酵温度30℃、发酵时间16 h、pH 6.5。在此条件下,黑木耳多糖溶出率为17.65%,与预测值(17.74%)接近,验证了该回归模型的准确性和可靠性。The yeast fermentation method was used to improve the dissolution rate of Auricularia auricula polysaccharide.The Design Expert 8.0.6.1 software was used to establish the multiple regression simulation equation,and the response surface optimization was carried out for the four factors that affect the dissolution rate of Auricularia auricula polysaccharide:yeast addition amount,fermentation temperature,fermentation time and pH.The results showed that the best process conditions of yeast fermentation were:yeast dosage 0.75 g/L,fermentation temperature 30℃,fermentation time 16 h,pH 6.5.Under these conditions,the dissolution rate of Auricularia auricula polysaccharide was 17.65%,which was close to the predicted value(17.74%),indicating the accuracy and reliability of the regression model.

关 键 词：黑木耳 多糖 酵母发酵 溶出率 响应面优化 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]