CAJ | 학술논문

采用热水浸提法提取杏鲍菇下脚料中的多糖类物质。通过单因素试验确定液料比、提取时间和作用温度的适宜水平，并在此基础上采用Box-Behnken响应面设计法建立影响因素的二次回归数学模型，得到杏鲍菇下脚料多糖提取的最佳工艺条件为液料比26 mL/g、提取温度87℃、提取时间3．2 h，在此条件下，杏鲍菇下脚料多糖的提取率为8．76％。
채용열수침제법제취행포고하각료중적다당류물질。통과단인소시험학정액료비、제취시간화작용온도적괄의수평，병재차기출상채용Box-Behnken향응면설계법건립영향인소적이차회귀수학모형，득도행포고하각료다당제취적최가공예조건위액료비26 mL/g、제취온도87℃、제취시간3．2 h，재차조건하，행포고하각료다당적제취솔위8．76％。
Total polysaccharides were extracted from the residue of Pleurotus eryngii by hot water extraction method .One-factor-at-a-time method and response surface methodology were used to select appropriate levels of liquid -material ratio, extraction time and temperature.A quadratic regression model describing the effects of three process conditions on the extraction rate of total polysaccha -rides was developed using a Box-Behnken experimental design .The results showed that the optimal extraction conditions were deter-mined as follows:liquid/material ratio of 26 mL/g, extraction temperature 87℃and extraction time 3.2 h.Under the optimized condi-tions, the extraction rate of polysaccharide from the residue of pleurotus eryngii reached 8.76%.