精选优质文档-倾情为你奉上姬松茸多糖的提取工艺优化摘 要：以水为浸提液，在单因素试验基础上采用三因素三水平正交试验对提取工艺进行优化。结果表明，多糖提取率的主要影响因素及其顺序为浸提温度、浸提时间、料液比。最佳提取工艺参数为浸提温度95、浸提时间3h、料液比130，多糖提取率为23.01关键词：姬松茸；多糖；提取；优化Optimization of extraction of polysaccharides from AgaricusAbstract: This experiment is on the basis of single factor with three factors and three level orthogonal test to optimize the extraction process to water extraction. The results showed that the main factors and their order that affecetd the extraction rate o
