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