食品工业科技2017，Vol.38Issue(22)：145-149,5.DOI:10.13386/j.issn1002-0306.2017.22.029
响应面法优化白玉菇多糖的提取工艺
Optimization of the extraction technology of polysaccharide in white hypsizygus marmoreus by response surface methodology
摘要
Abstract
In order to optimize the extraction process of white hypsizygus moreus polysaccharide,the single-factor experiments were carried out with extraction temperature,extraction time and ratios of water to material as single factors.On the basisof single-factor experiments,response surface methodology was employed to establish mathematic model,analyze experimental data,optimize and verify the extraction process parameters of white mushroom polysaccharide.The results of optimum extraction conditions were as follows:extraction temperature 80 ℃,extraction time 4.2 h and ratio of water to raw material 35∶1 (mL/g).Under these conditions,the average extraction yield was 6.41％.关键词
白玉菇/多糖/响应面法/工艺优化Key words
white hypsizygus marmoreus/polysaccharide/response surface methodology/process optimization分类
轻工纺织引用本文复制引用
霍宗庆,徐婉晴,刘言娟..响应面法优化白玉菇多糖的提取工艺[J].食品工业科技,2017,38(22):145-149,5.基金项目
临沂大学博士科研启动经费(LYDX2016BS050). （LYDX2016BS050）
