响应面法优化茯苓多糖发酵培养基

以茯苓菌种为研究对象，采用响应面法对其产茯苓粗多糖的发酵培养基组分进行优化。 在单因素优化的基础上，利用Plackett- Burman（PB）试验设计筛选出影响茯苓粗多糖产量的3个显著性因素：葡萄糖、酵母粉、硫酸镁。 利用响应面分析法（RSM）优化，得到 最佳培养基组分为：葡萄糖47.1 g/L、酵母粉20.5 g/L、硫酸镁1.8 g/L、蛋白胨30 g/L、硝酸钠5 g/L、磷酸二氢钾1.0 g/L、VB1 1 g/L、无水氯 化钙0.1 g/L。 在此优化条件下，茯苓粗多糖产量为138 mg/100 mL，是优化前的1.3倍。

Optimization of fermentation medium of polysaccharides from Poria cocos by response surface methodology

Using Poria cocos strains as the research object, fermentation medium components of crude polysaccharide in P. cocos were optimized by response surface methodology (RSM). On the basis of single factor optimization, by Plackett-Burman (PB) test design, three significant factors which influenced the production of P. cocos crude polysaccharides were determined as glucose, yeast powder and magnesium sulfate. By RSM optimization, the optimal medium components were determined as follows: glucose 47.1 g/L, yeast powder 20.5 g/L, magnesium sulfate 1.8 g/L, peptone 30 g/L, sodium nitrate 5 g/L, potassium dihydrogen phosphate 1.0 g/L, VB1 1 g/L, and anhydrous calcium chloride 0.1 g/L. Under the optimized conditions, the yield of crude polysaccharide from P. cocos was 138 mg/100 ml, which was 1.3 times that of before optimization.