FOOD SCIENCE ›› 2013, Vol. 34 ›› Issue (4): 114-117.

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Optimization of Extraction Technique of Polysaccharides from Phellinus igniarius Fermentation Liquor by Response Surface Methodology

  

  • Received:2012-02-06 Revised:2013-01-16 Online:2013-02-25 Published:2013-01-29

Abstract:

Optimal processing parameters for extraction of Phellinus igniarius polysaccharides in fermentation liquor with the content of polysaccharides as index were determined. On the basis of single factor experiments, the method of response surface method(RSM) for optimal parameters was adopted. Finally,The results of the study shows the optimal extraction process was obtained as follows: extraction pH12, extraction temperature 96℃, extraction time 1.6h. Under these conditions,the content of Phellinus igniarius polysaccharides reached 11.67mg/ml. The model turned out to be with good fitting degree and good feasibility.

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