响应面分析法优化羊栖菜多糖的提取工艺

Optimization of the Extraction Technique of Sargassum Fusiorme Polysaccharide via Response Surface Analysis

针对羊栖菜多糖的提取 ,通过单因素实验选取实验因素与水平 ,根据Box Benhnken的中心组合实验设计原理 ,在单因素试验的基础上采用三因素三水平的响应面分析法 ,依据回归分析确定各工艺条件的影响因子 ,以多糖提取率为响应值作响应面和等值线图 .结果表明 ,羊栖菜多糖水浸提的最佳工艺条件为 :提取温度 85℃、浸提时间 2 .6h、水料比 2 8∶1;浸提 1次时 ,羊栖菜多糖的提取率达到 11.12 % .

In this paper, aiming at the extraction of Sargassum fusiorme polysaccharide (SFP), experiment factors and levels were firstly selected by one-factor tests. Next, on the basis of this and according to the Box-Benhnken center-united experimental design principles, the method of response surface analysis with 3 factors and 3 levels was adopted. Then, the factors influencing the technological parameters were determined by means of regression analysis. Response surface and contour were finally graphed with the extraction rate of SFP as the response value. The results show that the optimum conditions of SFP extraction are: the extraction temperature of 85℃, extraction time of 2.6 h, ratio of water to material of 28∶1, and that the extraction rate of SFP is up to 11.12% with one-time extraction.