采用响应面法(RSM)优化提取啤酒酵母泥中海藻糖的醇提法工艺条件,对乙醇质量分数、醇提温度和醇提时间3个因素进行单因素实验；根据单因素实验结果,设计中心组合实验,以海藻糖提取得率为指标,RSM分析法确定最优工艺参数.结果表明:在乙醇体积分数为52.20％、温度在81.23℃处理1.41 h条件下,海藻糖提取得率的实测值为10.49％,模型预期值为10.57％,响应面优化法提高了酵母海藻糖的得率.%Response surface method was used for the optimization of alkaline extraction conditions of yeast trehalose. The effects of alcohol concentration, extraction time and extraction temperature on the extraction rate of trehalose were explored by single factor tests. Subsequently,a regression model was established using a central composite design. Based on the model, response surface analysis was conducted to explore optimal extraction conditions. The results indicated that the optimal extraction process parameters were alcohol concentration of 52.20% .extraction temperature of 81.23 ℃ and extraction time of 1.41 h. Under these optimal extraction conditions,the extraction rate of trehalose was up to 10.49% ,which was consistent with the predicted value of 10. 57%. Therefore,the extraction rate of trehalose was enhanced by response surface method.
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