| 响应面法优化姬松茸多糖的提取工艺 |
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| 引用本文： | 彭勇胜,王江之,黄程,胡筱波,陈绍军. 响应面法优化姬松茸多糖的提取工艺[J]. 现代食品科技, 2011, 0(9): 1119-1122,1104 |
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| 作者姓名： | 彭勇胜 王江之 黄程 胡筱波 陈绍军 |
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| 作者单位： | 华中农业大学食品科技学院;福建农林大学食品科学学院; |
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| 摘 要： | 本试验以姬松茸子实体为材料,研究了姬松茸多糖的提取工艺.在单因素实验的基础上,选定温度、时间和料液比三个因素的三个水平进行中心组合实验,建立多糖得率的二次回归方程,通过响应面分析及岭嵴分析得到优化组合条件.研究结果表明:当提取工艺条件为提取温度99.3℃,提取时间3.36h,料液比1:19.82时,多糖得率达到极大值....
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| 关 键 词： | 姬松茸 多糖 提取工艺 响应面法 优化 |
Optimization of the Extraction Technology of Polysaccharides from Agaricus Blazei Murill by Response Surface Analysis |
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| PENG Yong-sheng,WANG Jiang-zhi,HUANG Cheng,HU Xiao-bo,,CHEN Shao-jun. Optimization of the Extraction Technology of Polysaccharides from Agaricus Blazei Murill by Response Surface Analysis[J]. Modern Food Science & Technology, 2011, 0(9): 1119-1122,1104 |
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| Authors: | PENG Yong-sheng WANG Jiang-zhi HUANG Cheng HU Xiao-bo CHEN Shao-jun |
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| Affiliation: | PENG Yong-sheng1,WANG Jiang-zhi1,HUANG Cheng1,HU Xiao-bo1,2,CHEN Shao-jun2(1.College of Food Science and Technology,Huazhong Agricultural University,Wuhan 430070,China)(2.College of Food Science,Fujian Agriculture and Forestry University,Fuzhou 350002 China) |
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| Abstract: | The extraction of polysaccharides from the Agaricus blazei Murill was studied in this paper.According to the single-factor experiments,three levels of the factors(extraction temperature,time and the ratio of water to material)were selected for the central composite design to establish a quadric regression equation for describing the yield of polysaccharides.By response surface analysis,the optimum extraction conditions were obtained as follows: extraction temperature of 99.3 ℃,time of 3.36 h and water-material ratio of 1:19.82,under which the highest yield of polysaccharides reached with estimated value and verified value being of 8.727% and 8.718%,respectively. |
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| Keywords: | Agaricus blazei murill polysaccharides extraction technology response surface analysis optimization |
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