Box-Behnken设计优化蒙古口蘑多糖的超声提取工艺

Optimization of Ultrasound-assisted Extraction of Polysaccharides from Tricholoma mongolicum Using Box-Behnken Design

利用响应面分析法对蒙古口蘑(Tricholoma mongolicum)多糖的超声辅助提取工艺进行优化。在单因素试验的基础上,选取提取时间、提取温度和超声功率进行3因素3水平的Box-Behnken中心组合研究,应用Design-Expert软件对试验结果进行分析。结果表明,建立的二次方程模型拟合度良好(R2为0.988 4),各因素对多糖得率的影响顺序依次为超声功率、超声时间、提取温度。最佳提取条件为提取温度45℃,超声时间21 min,超声功率290 W。在此条件下,蒙古口蘑多糖得率为19.53%,与预测值(19.76%)高度符合。

The ultrasound-assisted extraction of crude polysaccharides from Tricholoma mongolicum with water was investigated using response surface methodology. On the basis of single factor test,three variables, including extraction temperature, extrac-tion time and ultrasonic power were studied and Box-Behnken design was employed to optimize the extraction parameters. A multiple regression analysis was used to fit the second-order polynomial equation to the experimental data with a high corre-lation coefficient （0.988 4）. According to the significance of regression coefficients of quadratic model and gradient of slope in plots, ultrasonic power was the most remarkable factor affecting the TMIPs yield, followed by extraction time and extraction temperature. The results showed that the optimal conditions as follows： extraction temperature 45 ℃,extraction time 21 min and ultrasonic powe 290 W. Under the optimum conditions, the yield of experiment was 19.53%, which is consistent with the predicted value by RSM model（19.76%）.