摘要
在单因素实验的基础上,利用响应曲面法(response surface methodology,RSM),通过中心组合设计,对超声波前处理提取五味子多糖的工艺参数进行优化分析研究。选择处理时间、处理温度和超声功率作为优化因素,研究了各因素对五味子多糖得率的影响。通过分析得到多糖的提取优化条件:处理时间70min,处理温度30℃;超声功率300W。在这个条件下,五味子多糖的提取率为16.729%±0.248%,与热水浸提法相比,提取率提高了50%。
The optimum conditions for the ultrasonic pre-treatment extraction of the water-soluble polysaccharides from Schisandra chinensis Turcz.Bail.fruits were determined using response surface methodology （ RSM）.A central -composite experimental design （CCD） was used to investigate the interaction effects of three independent variables,namely extraction time, extraction temperature and ultrasonic power.The optimum conditions were as follows.extraction time 70min, extraction temperature 30% and ultrasonic power 300W.Under this condition, the yield of polysaccharides was 16.729%± 0.248%, compared with direct- heating extraction, the extraction rate was improved to 50%.
出处
《食品工业科技》
CAS
CSCD
北大核心
2010年第4期313-315,319,共4页
Science and Technology of Food Industry
关键词
响应曲面法
多糖
超声波提取
response surface methodology
polysaccharides
ultrasound extraction
