星点设计-响应面法优化五味子多糖的酶提工艺

Optimization of Enzymatic Extraction Technology of Polysaccharides from Schisandra chinensis by Central Composite Design-response Surface Methodology

目的:优化五味子多糖的酶提工艺。方法:采用星点设计-响应面法,以溶液pH、酶用量、提取温度为响应因子,以五味子多糖的提取率为响应值,在单因素试验的基础上,采用3因素5水平星点设计进行试验;同时进行验证试验。结果:优化的最佳提取工艺条件为酶提溶液pH 5.7、酶用量1.3%、提取温度53℃;验证试验中五味子多糖的提取率为14.30%(RSD=1.84%,n=6)。结论:优化的提取工艺简便、合理、稳定,可用于五味子多糖的提取。

OBJECTIVE：To optimize enzymatic extraction technology of polysaccharide from Schisandra chinensis. METHODS：Using p H value of enzymatic extraction solution,the amount of enzyme,extraction temperature as response factor,S. chinensis polysaccharide as response value,on the basis of single-factor experiments,3-factor,5-level central composite experimental design was adopted for the experiment. Validation test was also conducted. RESULTS：The optimal extraction technology was as pH value of 5.7,enzyme dosage of 1.3%,extraction temperature of 53 ℃. In validation test,the extraction rate of S. chinensis polysaccharide was 14.30%（RSD=1.84%,n=6）. CONCLUSIONS：The optimized extraction technology is simple,reasonable and stable,and can be used for the extraction of polysaccharide from S. chinensis.