响应面法与正交设计法比较研究天麻多糖提取优化工艺

Optimization Comparative Study of Extraction of Gastrodiae Polysaccharides from Wild Gastrodia elata Blume Via Response Surface Methodology and Orthogonal Design

以天麻多糖含量为评价指标,用单因素方差分析法研究酶解温度、酶解浓度和pH对提取天麻多糖含量的影响,通过响应面法与正交设计法比较提取天麻中活性物质的工艺和产率。结果显示,响应面法最佳优化工艺为:酶解温度为52.34℃,酶解浓度为0.085g和pH为4.73;正交设计法的最佳优化工艺为:酶解温度为55.00℃,酶解浓度为0.09g和pH为4.80;通过响应面法天麻酶解后天麻多糖的最高含量为38.34%,而正交设计法天麻多糖的最高含量为35.86%。

To optimize the technology of enzymolysis and response surface methodology and orthogonal de-sign extraction of active material .Used gastrodiae polysaccharides concentration extracted from Wild Gastrodia elata Blume via enzymolysis as experimental assess index ,effect of enzymolysis concentration ,enzymolysis tem-perature and pH on gastrodine extraction were investigated respectively based on single factor variance analy -sis.Furthermore,its extraction process was optimized based on response surface methodology and orthogonal design.In the results that the most optimum enzymolysis extraction processing technology via response surface methodology was as follows：enzyme solution temperature：52.32℃,enzymolysis concentration：0.085g as well as pH：4.73.Orthogonal design are enzyme solution temperature：55℃,enzymolysis concentration：0.09g pH 4 .8 .And the final extraction concentration of gastrodine is up to 38 .34%,orthogonal design is 35 .86%.