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| 酵母发酵法提高黑木耳多糖溶出率的工艺优化 |
| Process Optimization for Improving the Dissolution Rate of Auricularia auricula Polysaccharide by Yeast Fermentation Method |
| 投稿时间：2019-09-08 |
| DOI：10.16018/j.cnki.cn32-1650/n.202001012 |
| 中文关键词: 黑木耳 多糖 酵母发酵 溶出率 响应面优化 |
| 英文关键词: Auricularia auricular polysaccharide yeast fermentation dissolution response surface optimization |
| 基金项目:福建省科技计划项目(2015S0009) |
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| 中文摘要: |
| 对酵母发酵法提高黑木耳多糖溶出率进行了研究。利用Design Expert 8.0.6.1软件建立多元回归模拟方程，对酵母添加量、发酵温度、发酵时间和pH这4个影响黑木耳多糖溶出率的因素进行响应面优化。结果表明，酵母发酵法提高黑木耳多糖溶出率的最佳工艺条件为:酵母添加量0.75 g/L、发酵温度30 ℃、发酵时间16 h、pH 6.5。在此条件下，黑木耳多糖溶出率为17.65%，与预测值(17.74%)接近，验证了该回归模型的准确性和可靠性。 |
| 英文摘要: |
| The yeast fermentation method was used to improve the dissolution rate of Auricularia auricula polysaccharide. The Design Expert 8. 0. 6. 1 software was used to establish the multiple regression simulation equation, and the response surface optimization was carried out for the four factors that affect the dissolution rate of Auricularia auricula polysaccharide: yeast addition amount, fermentation temperature, fermentation time and pH. The results showed that the best process conditions of yeast fermentation were: yeast dosage 0. 75 g/L, fermentation temperature 30 ℃, fermentation time 16 h, pH 6. 5. Under these conditions, the dissolution rate of Auricularia auricula polysaccharide was 17. 65%, which was close to the predicted value(17. 74%), indicating the accuracy and reliability of the regression model. |
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