响应面分析法优化金樱子多糖的酶提取工艺

Study on optimization of enzymatic extraction technique of Rosa leavigata Michx polysaccharides based on response surface methodology

目的采用响应面分析法优化金樱子多糖的酶提取工艺。方法在单因素试验基础上,采用响应面设计法考察酶解时间、酶解温度和酶添加量对多糖提取条件的影响,并以最佳水平为中心点,多糖提取率为响应值,依据Design-Expert 8.0.5软件对各试验点的响应值进行回归分析。结果在分析各因素的显著性和交互作用后,得出金樱子多糖的酶提取最佳工艺条件为:提取温度65℃,酶用量594 U·g-1,提取时间2.3 h,p H 5.0。在此条件下,金樱子多糖的提取率为14.49%,与理论提取率(14.72%)接近。结论在响应面分析法优选出来的最佳条件下,金樱子多糖的实际提取率与理论提取率接近,说明响应面分析法优选金樱子多糖的酶提取工艺条件可行。

Objective To optimize the enzymatic extraction of Rosa leavigata Michx polysaccharides based on response surface methodology. Methods The single-factor experimental method was adopted to study the influences of extraction time,temperature and cellulose dosage. According to the optimized levels and Design-Expert 8.0.5 software,response surface methodology was designed with the index of extraction rates of Rosa leavigata Michx polysaccharides. Results After analyzing the statistical significance and interaction of each factor,the results showed that the optimum conditions of Rosa leavigata Michx polysaccharides extraction rate were as follows： extraction temperature of 65 ℃,the enzyme dosage of 594 U · g^-1,the hydrolysis time of 2.3 h,p H 5.0. The extraction rate could be up to 14.49%,which was close to the theory of extraction rate（ 14. 72%）. Conclusion The actual extraction rate of enzymatic extraction technique of Rosa leavigata Michx polysaccharides was very close to the predicted value by response surface methodology,which was feasible for enzymatic extraction of Rosa leavigata Michx polysaccharides.