食品工业科技Issue(11)：345-348,453,5.
响应面法优化块菌多糖提取工艺条件的研究
Optimization of extraction technique of polysaccharides from truffles via response surface methodology（RSM）
张世奇 1阚建全2
作者信息
- 1. 西南大学食品科学学院,重庆400715
- 2. 重庆市农产品加工及贮藏重点实验室,重庆400715
- 折叠
摘要
Abstract
Optimal processing parameters for ultrasonic-assisted extraction of truffle polysaccharide in neutral water medium were determined.On the basis of single factor experiments and according to Box-Behnken test design principles,the method of response surface method（RSM）for optimal parameters was adopted.Finally,the optimal extraction process was obtained as follows：ultrasonic power 105W,ultrasonic processing time 40min,ratio of liquid to sample 25∶ 1,extraction temperature 75℃.Under these conditions,the yield of polysaccharide truffles reached 3.48%.The model turned out to be with good fitting degree and minor error.关键词
块菌/多糖/响应面法/超声提取工艺条件Key words
truffles/polysaccharide/response surface methodology/ultrasonic extraction conditions分类
轻工纺织引用本文复制引用
张世奇,阚建全..响应面法优化块菌多糖提取工艺条件的研究[J].食品工业科技,2011,(11):345-348,453,5.
