摘要
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%.
出处
《包装与食品机械》
CAS
2014年第4期10-15,共6页
Packaging and Food Machinery
基金
甘肃省教育厅资助项目(0928B-1)
陇南师范高等专科学校重点项目(2012LSZK01001)
关键词
响应面法
正交设计法
天麻多糖
优化工艺
比较
response surface methodology
orthogonal design
gastrodiae polysaccharides
optimization
comparison