响应面法优化发酵猴头菇多糖提取工艺研究  

Optimization of fermented monkey head mushroom polysaccharide extraction process by response surface method

作　　者：周向辉[1] ZHOU Xiang-hui(School of Food Engineering,Shangqiu Polytecnic,Shangqiu 476000,China)

机构地区：[1]商丘职业技术学院食品工程学院,河南商丘476000

出　　处：《化学工程师》2023年第5期10-14,52,共6页Chemical Engineer

基　　金：河南省郑州市重大科技攻关项目(072SGZN12030)。

摘　　要：为了考察益生菌发酵真菌产水溶性多糖的最佳提取工艺,以猴头菇为原料,格氏乳杆菌为发酵菌株,以发酵猴头菇多糖提取率为指标,研究了发酵时间、发酵温度以及接菌量对发酵猴头菇多糖提取率的影响。本研究利用水提醇沉提取法,在单因素实验的基础上,采用响应面法对发酵条件进行了优化。结果表明,提取发酵猴头菇多糖的最佳条件为发酵温度为35℃,发酵时间为45.5h,接菌量为4.2%,此条件下多糖提取率为(6.39±1.27)%。本研究为提取发酵猴头菇多糖提供了理论依据。In order to investigate the optimal extraction process for water-soluble polysaccharide production by probiotic fermentation fungi,the effects of fermentation time,fermentation temperature and the amount of inoculum on the polysaccharide extraction rate of fermented monkey mushroom were investigated using Lactobacillus griseus as the raw material and Lactobacillus griseus as the fermentation strain.In this study,the fermentation conditions were optimized by the response surface method based on the single-factor test using the water extraction and alcoholic precipitation extraction method.The results showed that the optimum conditions for the extraction of polysaccharides from the fermented monkey head mushroom were 35℃,45.5h fermentation time and 4.2%inoculum,and the polysaccharide extraction rate was(6.39±1.27)%.This study provides a theoretical basis for the extraction of polysaccharides from the fermented monkey head mushroom.

关 键 词：猴头菇 多糖 水提醇沉提取法 提取率 响应面法 

分 类 号：TS219[轻工技术与工程—粮食、油脂及植物蛋白工程]