响应面法优化纤维素酶提取草菇中甾醇类化合物的工艺  

The Optimization of Cellulose Extraction of Sterols from Volvariella volvacea by Response Surface Methodology

作　　者：高山雪 王琦[1,2] 郭艳芳[1] 郭萍 陈屏 李玉[1] GAO Shanxue;WANG Qi;GUO Yanfang;GUO Ping;CHEN Ping;LI Yu(Engineering Research Center of Chinese Ministry of Education for Edible and Medicinal Fungi,Jilin Agricultural University,Changchun 130118,China;College of Chinese Medicinal Materials,Jilin Agricultural University,Changchun 130118,China;College of Life Sciences,Jilin Agricultural University,Changchun 130118,China)

机构地区：[1]吉林农业大学食药用菌教育部工程研究中心,长春130118 [2]吉林农业大学中药材学院,长春130118 [3]吉林农业大学生命科学学院,长春130118

出　　处：《菌物研究》2021年第3期163-169,共7页Journal of Fungal Research

基　　金：国家现代农业产业技术体系项目(CARS20-08B);中俄菌物优质种植资源保护及可持续利用(20180414079GH);吉林省大学生创新创业训练计划项目(2019)。

摘　　要：草菇具有抗菌、抗肿瘤、抗氧化等功效,为提高草菇中甾醇类成分的提取率,通过响应面法优化草菇中甾醇类化合物的提取工艺。根据Box-Benhnken设计原则,以酶解温度、酶解pH、酶浓度进行3因素3水平研究,使用磷硫铁显色法测定草菇中甾醇类化合物的含量并计算其提取率,通过Design-Expert.V 8.0.6软件分析获得最佳提取条件。结果表明:草菇中甾醇类化合物最佳提取条件为酶解温度64.75℃、酶质量浓度8.46 mg/mL、酶解pH 4.4,此时甾醇类化合物的提取率为1.401%。通过酶提取法提取后,草菇中甾醇类化合物的提取率增加,为草菇中活性成分的深入研究提供基础依据。Volvariella volvaceahas multiple functions such as antibacterial,antitumor,and antioxidantion etc.In order to improve the extraction rate of sterols,response surface methodology was used to optimize the extraction process of V.volvacea.According to Box-Benhnken design,three factors and three levels of research were carried out with enzymatic hydrolysis temperature,enzymatic pH,and enzyme concentration.The sterols content in V.volvacea was determined using phosphothio-iron coloration method,and the extraction rate was calculated by ingredients.The best extraction conditions was obtained from the analysis by Desin-Expert.V 8.0.6.The results showed that the optimal extraction conditions for sterols from V.volvacea were 64.75℃,enzyme of 8.46 mg/mL,and pH 4.4.After enzyme extraction,the extraction rate of sterols was increased,which provided the basis for further study of active components from V.volvacea.

关 键 词：草菇 总甾醇 响应面 含量测定 酶解 

分 类 号：Q548[生物学—生物化学] S646.13[农业科学—蔬菜学]