基于响应曲面法的灵芝多糖铁(Ⅲ)配合工艺优化

Process Optimization for Synthesis of G. lucidum Polysaccharides-Iron(Ⅲ) Complex Base on Response Surface Methodology

在单因素基础上,根据Box-Behnken Design设计原理,选取灵芝多糖与柠檬酸三钠质量比、p H和温度为主要影响因素,采用响应曲面法优化灵芝多糖铁(Ⅲ)配合的工艺条件,建立相应的预测模型。结果表明:三因素对响应值R影响均显著(P<0.05),其中p H与温度达到极显著水平(P<0.01)。回归方程修正后得到的优化工艺为:灵芝多糖与柠檬酸三钠质量比2.0、p H 7.52、温度80℃。模型预测灵芝多糖中铁结合率为12.74%,与实际平均值(11.70±0.55)%较为接近。用SEM观察的灵芝多糖与铁(Ⅲ)的配合,灵芝多糖的糖链和肽链均发生不同程度的降解、断裂。X射线能谱显示灵芝多糖铁(Ⅲ)配合物中铁的质量分数高达13.22%。

Based on the single factor tests, the effects of mass ratio between G. lucidum polysaccharides and catalyst sodium citrate, p H and reaction temperature on iron combination rate of G. lucidum polysaccharides-Iron（Ⅲ） were designed using Box-Behnken to assess the combination rate of iron（Ⅲ）. The process was optimized by response surface methodology, and a prediction model was established. The results suggested that the mass ratio between G. lucidum polysaccharides and catalyst sodium citrate reached significant level（P〈0.05）, p H and reaction temperature reached significant level（P〈0.01） to the response values R. The optimal synthesis conditions were mass ratio between G. lucidum polysaccharides and catalyst sodium citrate of 2.0, p H of 7.52, reaction temperature of 80 ℃. Under these conditions,the actual average value was（11.70 ±0.55）%, and this value was similar with the value of 12.74% predicted by the model. The SEM analysis indicated that the carbohydrate chain and peptide chain were degraded or broke to some extent after the sythesis of G. lucidum polysaccharides and Iron（Ⅲ）. The EDX results showed that the Iron（Ⅲ） weight percentage of G. lucidum polysaccharides-Iron（Ⅲ） is up to 13.22%.