作　　者： ; ; ; ;

机构地区： 贵州大学化学与化工学院

出　　处： 《食品科技》 2009年第7期9-13,共5页

摘　　要： 单因素实验表明五倍子含量、初始加水量、培养温度是显著影响黑曲霉B0201利用五倍子生料固体发酵产单宁酶的因子。在此基础上采用中心旋转组合设计,建立了五倍子生料发酵产单宁酶的二次多项数学模型,探讨了主要因素的影响效应及其交互作用,优化出最佳条件为:五倍子含量17%、液固比为1.5∶1、温度32℃,并验证了模型的有效性,从而表明响应曲面优化的模型适合于五倍子生料发酵工艺。 The results of factorial experiment showed that the content of Gallnut, initial moisture and incubation temperature were the significant factors that severely affected Aspergillus Niger B0201 producing tannase with unsteriled Gallnut by solid-state fermentation. Based on the results, central composite rotatable design（CCRD） was employed. A second order quadratic equation for unsterile fermentation of Gallnut was built and effect of main factors and their corresponding relationships were studied in the present work. The optimal conditions were 17% Gallnut content, 1：1.5 of the liquid-solid ratio, 32 ℃ in temperature. The applicability of the model equation for predicting the optimum response values was verified effectively by the validation data, thus indicating the suitability of response surface methodology （RSM） in optimizing the process of unsterile fermentation of Gallnut were well.

关 键 词： 响应曲面 中心旋转组合设计 单宁酶 五倍子 生料发酵

领　　域： [轻工技术与工程] [化学工程]