藜麦多糖提取工艺的响应面法优化及其品种差异

Optimization of polysaccharides extraction by response surface methodology and genotypic variation in quinoa

研究藜麦种子多糖的最佳提取工艺条件及其品种间的多糖得率差异。采用水浴加热回流法,在单因素试验的基础上,选取提取温度、料液比、浸提时间进行3因素3水平的Box-Behnken中心组合研究,并运用Design Expect 8.0软件对试验数据进行分析,通过响应面分析法对提取条件进行了优化。结果表明,藜麦种子多糖的最佳提取工艺为:提取温度91℃,浸提时间1.5 h,料液比1:34,在此条件下,多糖得率在理论上可达15.81 g/100 g。各因素对多糖提取率的影响程度依次为:料液比>提取温度>浸提时间;同时发现藜麦种子多糖得率存在明显的品种间差异,其中品种"Quinoa B.Rain Sow"的多糖得率最高,达到15.889 g/100 g。

The suitable extraction condition of polysaccharides from quinoa seeds by method of water bath heating reflux and the yields of polysaccharides in different varieties were investigated in the study. On the basis of single factor test, the extracting temperature, solid-liquid ratio and extraction time were selected for the three-factor, three-level Box-Behnken experimental design. Design Expect 8.0 software was employed to analyze the test data and the response surface method was applied to optimize the extraction conditions. The results suggested that optimum extracting conditions consisted of an extracting temperature of water-based heating of 91 ℃ for 1.5 h and a ration of the powder to reagent of 1：34. The extraction yields of polysaccharides from quinoa seeds reached 15.85 g/100 g. The sequence of factors that worked on the extraction rate of polysaccharides was as follows： solid-liquid ratioextracting temperatureextracting time. Meanwhile, great variation in the yields of polysaccharides has been found in quinoa seeds among different varieties, of which variety ‘Quinoa B. Rain Sow＇ had the highest extraction yield of polysaccharides, reaching 15.889 g/100 g.