食品工业科技2018，Vol.39Issue(1)：172-176,5.DOI:10.13386/j.issn1002-0306.2018.01.032
响应面法优化海鲜菇中多糖提取工艺
Optimization of polysaccharides from Hypsizygus marmoreus by response surface methodology
摘要
Abstract
The residual mushroom of Hypsizygus marmoreus was used to extracted polysaccharides by hot water extraction method.Response surface methodology was used to optimize the hot water extraction process.A regression model for predicting the yield of polysaccharides was formulated and validated.The effect of the independent variables and their interactions were studied.The optimal process conditions were obtained as follows:extraction temperature 90 ℃,extraction time 2.5 h,liquidsolid 38∶1 mL/g.Under these conditions,the maximum yield of polysaccharides was 10.01％ experimentally,which was in good agreement with the model prediction,indicating that the model is feasible.The results of this paper will have significant effect on the processing and related research.关键词
海鲜菇/多糖/热水浸提/响应面法Key words
Hypsizygus marmoreus/polysaccharides/hotwater extraction method/response surface methodology分类
轻工纺织引用本文复制引用
李淑荣,王丽,唐选民,倪淑君,汪慧华,刘小飞,贾红亮..响应面法优化海鲜菇中多糖提取工艺[J].食品工业科技,2018,39(1):172-176,5.基金项目
北京市农业科技项目(20170125) （20170125）
农业部公益性行业科技专项(201303080-5). （201303080-5）
