摘要:在单因素的基础上建立了一个以多糖得率为目标值，以pH值、酶浓度和酶解温度为因素的数学模型，方差分析表明拟合较好。通过对回归方程优化计算，得到提取的最佳工艺条件为pH值4.4、酶浓度0.58%和酶解温度45℃。对所建立的数学模型进行了试验验证。在最优条件下，得到多糖的得率为5.73%，与理论值5.78%基本一致。白灵菇、蟹味菇、杏鲍菇和茉莉花的最佳配方都为配比1:2、混合液所占饮料比1:10、白砂糖添加量10%和柠檬酸添加量0.12%，可使产品综合品质最优。

关键词：茉莉花；白灵菇；蟹味菇；杏鲍菇

Abstract:The influences of the pH, enzyme concentration and enzymolysis temperature on the yield of the polysaccharides from Jasmine flower with the cellulase-assisted extraction technique were studied according to the Box-Behnken experimental design based on the single factor experiments. One mathematical model established and analyzed by response surface methodology was adequate to describe the relationships between the studied factors and the response of the polysaccharide extraction yield. Based on the canonical analysis, the optimum extraction conditions were obtained as follows: the pH 4.4, enzyme concentration 0.58% and,enzymolysis temperature 45℃. Under the optimized extraction conditions, it can be included that the extraction yield is 5.73%, which is close to the estimated value 5.78% attained by using regression model. This model can be used to predict the experiment results well. The best recipe of compound beverage was Pleurotus Nebrodensis, Crab Flavour Mushroom or Pleurotus eryngii sample solution to Jasmine flower sample solution 1:2, mass ratio of mixed liquor to total beverage 1:10, sucrose amount 10% and citric acid amount 0.12%.

Key words: Jasmine Flower; Pleurotus Nebrodensis; Crab Flavour Mushroom; Pleurotus eryngii