摘要
采用响应面分析法优化姬松茸多糖的脱色工艺。在单因素实验基础上,选取姬松茸多糖脱色过程中的上样质量浓度、上样量、洗脱流速为影响因素,以姬松茸多糖脱色工艺中脱色率(Y_1)和多糖保留率(Y_2)综合得出的归一值(OD)为响应值,根据Box-Behnken实验设计原理对姬松茸多糖脱色工艺进行响应面法分析,优化姬松茸多糖脱色工艺。结果表明:在上样质量浓度为40 mg/m L,上样量为3 m L,洗脱流速为2 BV/h条件下脱色效果最佳。在此优化条件下进行验证性实验,测得多糖脱色率(Y_1)为88.5%,多糖保留率(Y_2)为69.5%,其OD值为0.48,与模型预测值0.47相比,两者误差较小,实际验证值与模型预测值接近,表明该优化工艺具有良好的可行性。
Response surface methodology was utilized to optimize the decoloration process of Agaricus Blazei Murill（ ABM） polysaccharide.Based on single factor test,the mass concentration of sample,sample volume and elution flow rate of ABM polysaccharide decoloration process were selected as influential factors.A three- variable,threelevel Box- Behnken experiment design was combined with response surface analysis.And the normalized values（ OD） of ABM polysaccharide decoloration process of decolorization rate and polysaccharide retention rate was selected as the response value.The results indicated that the optimal decoloration process conditions were determined as 40 mg / m L,3 m L and 2 BV / h for sample mass concentration,sample volume and elution flow rate,respectively.Under these conditions,the decolorization rate was 88.5% and polysaccharide retention rate was69.5%,the predicted values of the model was 0.47 and the normalized values（ OD） of actual value was 0.48,which showed a small error between both.Thus,the newly optimized decoloration process conditions are feasible.
出处
《食品工业科技》
CAS
CSCD
北大核心
2016年第9期207-212,共6页
Science and Technology of Food Industry
基金
国家星火计划重大项目(2012GA610002)
天津市科技支撑计划重点项目(12ZCZDNC01400
关键词
响应面分析法
姬松茸多糖
脱色工艺
response surface methodology
Agaricus Blazei Murill polysaccharide
decoloration process
作者简介
赵肖通（1990-），男，在读硕士研究生，研究方向：食品加工与贮藏，E—mail：zxtnew@163．com。
通讯作者：解军波（1975-），男，博士，教授，研究方向：天然活性物质，E-mail：xjbo@tjcu．edu．cn。
