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响应面法优化白玉菇多糖的提取工艺

Zong-qing HUO,Wan-qing XU,Yan-juan LIU

Science and Technology of Food Industry（2017）

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Abstract
为优化白玉菇多糖的提取工艺,选取提取温度、提取时间以及水料比(mL/g)为因素,进行单因素实验.并在此基础上,通过响应面法建立数学模型,进行数据分析,对白玉菇多糖提取工艺的各因素进行优化及验证.最终确定最佳工艺条件为:提取温度80℃、提取时间4.2 h、水料比(mL/g)35∶1,白玉菇多糖的平均得率为6.41％.
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