摘要:在單因素的基礎上建立了一個以多糖得率為目標值，以pH值、酶濃度和酶解溫度為因素的數學模型，方差分析表明擬合較好。通過對回歸方程優化計算，得到提取的最佳工藝條件為pH值4.4、酶濃度0.58%和酶解溫度45℃。對所建立的數學模型進行了試驗驗證。在最優條件下，得到多糖的得率為5.73%，與理論值5.78%基本一致。白靈菇、蟹味菇、杏鮑菇和茉莉花的最佳配方都為配比1:2、混合液所占飲料比1:10、白砂糖添加量10%和檸檬酸添加量0.12%，可使產品綜合品質最優。

關鍵詞：茉莉花；白靈菇；蟹味菇；杏鮑菇

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