摘要
目的采取响应面方法对桂花多糖的超声提取工艺进行优化。方法在单因素(超声功率、超声时间、液料比)试验的基础上,通过Box-Behnken中心组合设计,建立桂花多糖的数学模型,经响应面方法进行优化桂花多糖的提取方法。结果桂花多糖的最佳提取工艺为:超声时间为20 min、超声功率为350 W、液料比为30:1(m L/g),提取温度为65℃,理论收率为20.38%,据此条件,验证性试验得其收率为19.45%,与预测值相符性较好。结论响应面优化桂花多糖的提取工艺,方法简单,为桂花多糖的提取工艺提供一定的参考价值。
Objective： To optimize the ultrasonic extraction process of Osmanthus sp. polysaccharides by response surface method. Method： On the basis of single factor test （ultrasonic power, ultrasonic time, liquid ratio） and through the Box-Behnken central composite design, the mathematical model of Osmanthus sp. poiysaccharide was built and the extraction method was optimized by response surface method. Results： The optimal extraction process of Osmanthus sp. Polysaccharide was as follow： ultrasonic time was 20min, ultrasonic power was 350W, liquid ratio of 30：1 （mL/g）, extraction temperature is 65℃, and theoretical yield was 20.38%, while with the actual confirmatory test yield of 19.45% which match the predictive value very well. Conclusion： Osmanthus sp. polysaccharide＇s extraction process optimized by response surface method is very simple which will provide a reference value for the extraction process of Osmanthus sp. polysaccharide.
出处
《井冈山大学学报（自然科学版）》
2016年第4期89-93,共5页
Journal of Jinggangshan University (Natural Science)
基金
安徽省教育厅自然科学基金项目(重点)(KJ2015A307)
安徽新华学院校级重点科研项目(2014zr017)
关键词
桂花多糖
超声提取
响应面法
Osmanthus sp. polysaccharide
ultrasonic extraction
response surface methodology
