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响应面优化法对香菇多糖提取的工艺研究
引用本文:魏桢元,钟耀广,刘长江.响应面优化法对香菇多糖提取的工艺研究[J].辽宁农业科学,2010(2):11-14.
作者姓名:魏桢元  钟耀广  刘长江
作者单位:1. 上海海洋大学食品学院,上海,201306
2. 上海海洋大学食品学院,上海,201306;沈阳农业大学食品学院,辽宁,沈阳,110161
3. 沈阳农业大学食品学院,辽宁,沈阳,110161
基金项目:上海海洋大学研究生科研基金项目(A-2501-09-0000-87138);;上海海洋大学引进优秀人才科研基金项目(B-8203-08-0221)
摘    要:采用响应面法优化热水浸提香菇多糖的工艺条件,以浸提时间、浸提温度和料液比为影响因素,在单因素实验的基础上,应用Box-Behnken中心组合实验方法进行三因素三水平的实验设计,以多糖得率为响应值进行响应面分析(RSA)。实验结果表明,热水浸提香菇多糖的最佳工艺条件为:浸提温度78.6℃、浸提时间120 min和料液比1:58.3(g/ml),在此条件下的多糖得率和含量分别为14.22%和38.57%。

关 键 词:香菇多糖  响应面法  提取  优化

Optimization of Extraction of Lentnan by Response Surface Methodology
WEI Zhen-yuan,ZHONG Yao-guang,LIU Chang-jiang.Optimization of Extraction of Lentnan by Response Surface Methodology[J].Liaoning Agricultural Sciences,2010(2):11-14.
Authors:WEI Zhen-yuan  ZHONG Yao-guang    LIU Chang-jiang
Institution:1.College of Food Science and Technology/a>;Shanghai Ocean University/a>;Shanghai 201306/a>;2.College of Food Science/a>;Shenyang Agricultural University/a>;Shenyang/a>;Liaoning 110161
Abstract:Response surface methodology (RSM) was applied to optimize the hot water extractions of lentinan.Extraction temperature,extraction time and solid-liquid ratio were selected as causal factors.Based on the single factors experiments,a three-factor-three-level experiments design were developed by Box-Benhnken central composite design method. The yield of polysaccharides was used as the responsive values.The optimum hot water extraction conditions were as follow: extraction temperature is 78.6 ℃、extraction time is 120 min and the solid-liquid is 1∶58.3 (g/ml).Under the optimum extraction technology condition,the yield of polysaccharides is 14.22% and the contend of polysaccharides is 38.57%.
Keywords:Lentinan  Response surface methodology  Extraction  Optimization  
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