仙人掌多糖提取工艺优化

Study on the Optimization of Extraction of Polysaccharides in Cactus

采用均匀设计试验法,对影响仙人掌多糖提取的料液比、提取时间、提取温度等因素进行了试验,并进行了通径分析。结果表明,因素重要性依次为提取温度(X_3)>提取时间(X_2)>料液比(X_1)。标准回归方程:Y'=-0.434 8X'_2+0.533 5X'_2+1.114 6X'_3,具有统计学意义。三因素的最佳理论组合水平:料液比(X_1)为1:30;提取时间(X_2)为60 min;提取温度(X_3)为90℃。分析也表明,均匀设计方案与通径分析在仙人掌多糖提取工艺优化方面的应用是成功的,值得在化工工艺方面推广应用。

According to uniform design test, ration of solid-liquid, extraction time, extraction temperature and so on factors that affected extraction polysaccharides of cactus were tested and adopted Path analysis. The results showed that importance of factors were orderly extraction temperature（X3 ） 〉 extraction time（X2 ） 〉 ration of solid-liquid（X1 ） ;normal regression equation that was Y＇= -0.434 8 X1＇ ＋ 0.533 5 X2＇ ＋ 1. 114 6 X3＇ was statistical significance ; optimum theory combination level of three factors were that ration of solid-liquid（X1 ） were in the ratio of 1 to 30; extraction time（X2 ） was 60 min; extraction temperature（X3 ）was 90℃. The results were determined it was successful to application of uniform design formula and Path analysis in the optimization of extraction ration of polysaccharides in cactus, so that it was worth to expansion and application in chemical process.