目的：探讨酸解法制备魔芋葡低甘聚糖工艺。方法：选定时间、水料比和温度作为影响因素,以魔芋葡甘低聚糖的特性黏度作为评价指标。在单因素试验的基础上,通过3因素3水平Box-Behnken组合试验,建立魔芋葡甘低聚糖特性黏度的二次多项式回归方程,经响应面回归分析得到优化组合条件。结果：最佳酸解条件为6mol/L HCl溶液与95%乙醇体积配比为3.8：96.2、反应时间50min、反应温度82℃。在此条件下特性黏度为55.613cm3/g,与理论最佳得率相近。结论：曲线回归方程与结果拟合性好,此模型合理可靠,具有现实意义。%Objective：To optimize the acid hydrolysis of konjac glucomannan（KGM） for preparing konjac oligo-glucomannan with low intrinsic viscosity by response surface methodology.Methods：Based on one-factor-at-a-time experiments,a three-variable,three-level Box-Behnken experimental design was applied to establish a quadratic polynomial model for the intrinsic viscosity of konjac oligo-glucomannan（KOGM） as a function of hydrolysis time,temperature and HCl-to-ethanol ratio.The results of response surface analysis indicated that the optimal hydrolysis condition were hydrolysis time of 50 min,HCl-to-ethanol ratio of 3.8% and hydrolysis temperature of 82 ℃.The experimental intrinsic viscosity of KOGM obtained under these conditions was 55.613 cm3/g,which was consistent with the theoretical value.The experimental data could be well fitted with the regression model established.Conclusion：The model is reliable and can be used in practice.
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