论文部分内容阅读
目的:探讨在超声波作用下蒙山松茸子实体多糖提取的工艺条件,为蒙山松茸的深加工提供理论依据。方法:以蒙山野生松茸为原料,在单因素试验基础上,采用响应面法优化多糖提取条件。结果:提取时间、水料比和提取温度对多糖提取率均有显著影响,且提取时间与提取温度之间存在交互作用,优化出蒙山松茸多糖超声提取工艺条件为提取时间23min、水料比29、提取温度76℃,此条件下多糖提取率达11.02%。结论:多元回归分析结果显示,提取时间、水料比、提取温度与蒙山松茸多糖提取率之间的回归模型极显著,可用于实际生产预测。
OBJECTIVE: To explore the technological conditions of extraction of polysaccharide from fruiting bodies of matsuyama mangosteen under ultrasonic wave, and to provide the theoretical basis for further processing of matsutake matsutake. Methods: Using wild matsutake as raw material, the extraction conditions of polysaccharides were optimized by response surface method based on single factor experiment. Results: The extraction time, the ratio of water to material and the extraction temperature had significant effects on the extraction rate of polysaccharides, and there was interaction between extraction time and extraction temperature. The extraction conditions of polysaccharide from Mengshan matsutake were optimized by extraction time 23min, 29, extraction temperature of 76 ℃, polysaccharide extraction rate of 11.02% under this condition. Conclusion: The multiple regression analysis showed that the regression model between extraction time, water-material ratio, extraction temperature and extraction rate of polysaccharides was very significant and could be used in actual production prediction.