响应曲面法优化微波辅助提取魔芋葡甘露聚糖的工艺研究

Optimization of Microwave Assisted the Extraction of Konjac Glucomannan by Response Surface Methodology

目的采用响应曲面法优化微波辅助提取魔芋葡甘露聚糖的工艺。方法以魔芋葡甘露聚糖得率为指标,采用单因素和响应曲面法对提取温度、提取时间、微波功率、料液比进行考察,优选最佳提取工艺。结果最佳提取工艺条件为提取温度90℃、浸提时间60 min、微波功率700 W、料液比1∶200,在此条件下,做3次平行实验,魔芋葡甘露聚糖糖提取率为50.3%,与模型预测值基本相符。在四个因素中,温度对葡甘露聚糖的影响具有显著性意义。结论模型可较好地预测魔芋葡甘露聚糖的得率,响应曲面法对葡甘露聚糖提取条件参数优化具有可行性。

Objective To optimize the microwave assisted extraction of konjac glucomannan from konjac flour by response surface method（RSM）. Methods Extraction temperature, extraction time, solid- liquid ratio and microwave power were investigated by single factor test and RSM using the yield of konjac glucomannan as index to optimize the extraction technology. Results The opti- real condition obtained from RSM was as follow： extraction temperature 90 ~C, extraction time 60 rain, solid - liquid ratio 1 ： 200, and microwave power 700 W. The yield of konjac glucomannan was 50.3% , which was in line with predicted value basically. In four factors,temperature has notable significance on the extraction of konjac Mannan. Conclusion The model could well predict the yield of konjac glucomannan, and RSM is feasible to optimize the extraction technology of konjac glucomannan.