食品研究与开发
食品研究與開髮
식품연구여개발
Food Research and Development
2015年
19期
16-20
,共5页
榆耳%多糖%响应面
榆耳%多糖%響應麵
유이%다당%향응면
Gloeostereum incarnatum%polysaccharide%response surface methodology
应用水提法对榆耳子实体中的多糖进行提取条件优化，以提高多糖提取率。依据单因素和Box-Behnken的试验设计，用响应面分析方法对水提法提取榆耳多糖的工艺进行优化研究。研究以榆耳多糖提取率为响应值，提取温度、提取时间、料液比和提取次数为试验因素。结果表明：水提法的最优提取工艺参数为提取温度84.925℃、提取时间3.477 h、料液比1∶50（g/mL）、提取次数为4次。在最优提取工艺参数下多糖的实际提取率为9.596%。其中影响榆耳多糖提取率的主次因素为：提取时间（B）＞提取温度（A）＞料液比（C）＞提取次数（D）。
應用水提法對榆耳子實體中的多糖進行提取條件優化，以提高多糖提取率。依據單因素和Box-Behnken的試驗設計，用響應麵分析方法對水提法提取榆耳多糖的工藝進行優化研究。研究以榆耳多糖提取率為響應值，提取溫度、提取時間、料液比和提取次數為試驗因素。結果錶明：水提法的最優提取工藝參數為提取溫度84.925℃、提取時間3.477 h、料液比1∶50（g/mL）、提取次數為4次。在最優提取工藝參數下多糖的實際提取率為9.596%。其中影響榆耳多糖提取率的主次因素為：提取時間（B）＞提取溫度（A）＞料液比（C）＞提取次數（D）。
응용수제법대유이자실체중적다당진행제취조건우화，이제고다당제취솔。의거단인소화Box-Behnken적시험설계，용향응면분석방법대수제법제취유이다당적공예진행우화연구。연구이유이다당제취솔위향응치，제취온도、제취시간、료액비화제취차수위시험인소。결과표명：수제법적최우제취공예삼수위제취온도84.925℃、제취시간3.477 h、료액비1∶50（g/mL）、제취차수위4차。재최우제취공예삼수하다당적실제제취솔위9.596%。기중영향유이다당제취솔적주차인소위：제취시간（B）＞제취온도（A）＞료액비（C）＞제취차수（D）。
The objective of this research was to optimize the extraction conditions of Gloeostereum incarnatum by using water in order to enhance the extraction rate of polysaccharide. Based on single factor and Box-Behnken experiment design, response surface methodology was used to optimize the conditions of extraction technique of polysaccharide from Gloeostereum incarnatum. In order to improve the extraction ratio , extraction temperature, extraction time, solid to liquid ratio and extraction cycle were optimized by response surface methodology. The results showed that the optimal hydrolysis conditions of the polysaccharide ratio were as followed:extraction temperature was 84.925℃;extraction time was 3.477 h;solid to liquid ratio was 1∶50(g/mL) and the extraction cycle was 4. Under the optimal conditions the theoretical extraction ratio of polysaccharide was 9.596 %. Among the series of conditions, the importance effects on extraction ratio were ranged as extraction time, extraction temperature, solid to liquid ratio and extraction cycles.
