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目的:优化松茸多糖的最佳提取工艺。方法:在单因素实验基础上,采用Box-Behnken设计方法,研究水提温度、水提时间、液料比及其交互作用对松茸多糖得率的影响,应用Design Expert软件和响应面分析相结合的方法,模拟得到回归方程的预测模型和可信度。结果:在试验范围内各因素对松茸多糖得率的影响程度从大到小依次是提取温度>提取时间>料液比,分析得到最佳的提取条件为:水提温度95.11℃,水提时间3.50h,液料比35.19∶1,多糖得率的预测值为12.65%,根据上述最佳提取条件微调后进行验证试验,测得松茸多糖平均得率为12.49%。结论:经过响应面法优化提取工艺,提高了提取效率,简单可靠,适用于松茸多糖的提取。
Objective: To optimize the extraction process of polysaccharide from matsutake Methods: Based on the single factor experiment, Box-Behnken design method was used to study the effects of water extraction temperature, water extraction time, liquid / solid ratio and their interactions on polysaccharides yield of matsutake. Using Design Expert software and response surface analysis The simulation model to get the regression equation of the prediction model and credibility. Results: The influence degree of various factors on the yield of polysaccharides of matsutake in descending order was extraction temperature> extraction time> solid-liquid ratio. The optimum extraction conditions were: water extraction temperature 95.11 ℃, water extraction time 3.50h, the ratio of liquid to material was 35.19:1, the predictive value of polysaccharide yield was 12.65%. According to the optimal extraction conditions mentioned above, the validation test was carried out. The average yield of polysaccharides was 12.49%. Conclusion: The extraction process is optimized by response surface methodology, which improves the extraction efficiency and is simple and reliable. It is suitable for the extraction of polysaccharides from matsutake.