摘要
采用单因素实验和响应曲面法,通过二次回归正交旋转组合设计方法研究了超声功率、超声时间、水提时间和水提温度对蒲公英糖蛋白得率的影响,建立数学模型,以确定优化的蒲公英糖蛋白提取工艺,得到的优化提取工艺参数为:超声功率200W、超声时间20min、水提时间5h、水提温度50℃,蒲公英糖蛋白的平均得率为5.33%。
By means of orthogonally rotational combination design,the technology of ultrasonic-assisted extracting glycoprotein was used to study the effect of the producing rate between the four extraction factors （ ultrasonic power,the ultrasonic time, the extracting temperature and the extracting time）using aqueous solvent from Taraxacum mongolicum in order to obtain the optimization extraction of glycoprotein.The optimum conditions with the response surface method of process parameters were as follows.ultrasonic time was 20min, ultrasonic power was 200W,water extraction time was 5h,water extraction temperature was 50℃.The average extraction rate of the glycoprotein form Taraxacum mongolicum was 5.33%.
出处
《食品工业科技》
CAS
CSCD
北大核心
2011年第7期297-301,共5页
Science and Technology of Food Industry
关键词
蒲公英
糖蛋白
响应曲面法
Taraxacum mongolicum
glycoprotein
response surface methodology
