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【目的】采用响应面分析法优化发酵虫草菌粉多糖的提取工艺。【方法】在单因素实验的基础上选取因素与水平,根据中心组合实验Box-Behnken设计原理采用3因素3水平的响应面分析法设计实验。【结果】各因素对多糖提取率的影响次序为:提取温度>提取时间>料液比;通过经典分析确定了发酵虫草菌粉最佳提取工艺为:提取温度为95℃,料液比为1∶21,提取时间为73 min。在这样的环境下发酵虫草菌粉多糖提取率理论值为4.31%,实际提取率为(4.20±0.1)%。【结论】响应面分析法用于优化发酵虫草菌粉多糖的提取工艺可行,建立的数学模型与实验数据相符。
【Objective】 Response surface methodology was used to optimize the extraction of polysaccharide from fermented Cordyceps powder. 【Method】 Factors and levels were selected on the basis of single-factor experiment. The experiment was designed by response surface analysis with 3 factors and 3 levels according to the Box-Behnken design principle of central composite experiment. 【Result】 The order of influence of various factors on the extraction rate of polysaccharides was: extraction temperature> extraction time> solid-liquid ratio. The optimal extraction process of the fermented Cordyceps powder was determined by classical analysis: the extraction temperature was 95 ℃, the ratio of solid to liquid was 1 : 21, the extraction time is 73 min. In this environment, the theoretical value of the extraction rate of polysaccharide from Cordyceps was 4.31%, and the actual extraction rate was (4.20 ± 0.1)%. 【Conclusion】 Response surface methodology was used to optimize the extraction process of polysaccharide from fermented Cordyceps powder. The established mathematical model is consistent with the experimental data.