响应面法优化海鲜菇中多糖提取工艺

摘要

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.%以海鲜菇的残菇为原料,研究热水浸提法对残菇中多糖提取效果的影响.采用响应面法对热水浸提多糖提取的工艺进行了优化,建立了多糖得率的数学回归模型,分析了模型的有效性、单因素效应及各因素间的交互作用.最佳工艺条件为提取温度90℃,提取时间为2.5 h,提取液料比为38∶1 (mL/g),在该条件下,多糖得率为10.01％,实际结果与模型预测值吻合度高,说明该模型切实可靠,为残菇的加工利用及相关研究提供了参考依据.