响应曲面优化超微粉碎法提取灵芝多糖.pdfVIP

1 1 2 3 3 3 ，* 肖丽霞 ，于洪涛 ，胡小松 ，赵 岩 ，宋 烨 ，吴茂玉 (1.扬州大学旅游烹饪(食科)学院，江苏扬州225002 ; 2. 中国农业大学，北京100083 ;3. 济南果品研究院，山东济南2500 14) 摘 要:采用单因素法确定影响灵芝多糖提取的主要因素，即超微粉碎时间、浸提时间、温度，进一步利用BOX － Behnken 模型对其进行响应曲面优化。Design Expert 软件分析表明:超微粉碎法提取灵芝多糖在超微粉碎17.56min ， 浸提4.60h ，提取温度87.83℃ 的最佳工艺条件下，得率达到最高，理论值为2.16105% ，实测结果与响应面拟合所得方程 的预测值符合良好。 关键词:灵芝多糖，超微粉碎，响应曲面 Optimization of ultra－fine powder extraction technology of Ganoderma Lucidum polysaccharides by response surface methodology 1 1 2 3 3 3 ，* XIAO Li－xia ，YU Hong－tao ，HU Xiao－song ，ZHAO Yan ，SONG Ye ，WU Mao－yu (1.College of Tourism and Cuisine (College of Food Science and Engineering)of Yangzhou University ， Yangzhou 225002 ，China ;2.China Agricultural University ，Beijing 100083 ，China ; 3.Jinan Fruit Research Institute All China Federation of Supply ＆ Marketing Co－operatives，Jinan 2500 14 ，China) Abstract :The major elements of the effects on polysaccharide from Canoderma Lucid um were found by single factor experiment.They were ultra － fine powder time，the extraction time and temperature，and they were further optimized by the response surface methodology .The analysis of design expert ind icated that the best ultra－ fine powder time，the extraction time and the extraction temperature were 17.56 min，4.60 h，87.83℃ .Under these cond itions ，the yield reached the highest theoretical value 2.16105% ，and the measured value was consistent with the pred icated value. Key words :polysaccharide from Canoderma Lucid um ;ultra－fine powder ;response surface 中图分类号: