响应面法优化超声波辅助提取油茶饼粕多糖

Optimization of Ultrasonic Wave-assisted Extraction of Polysaccharides from Camellia Seed Cake by Response Surface Methodology

为优化油茶饼粕多糖的超声波辅助提取工艺,在单因素试验的基础上,运用响应面分析法,研究超声波提取温度、超声功率、超声波提取时间对多糖提取率的影响。建立多糖提取率的二次回归方程,并确定超声波辅助提取油茶饼粕多糖最佳条件为:超声波提取温度58℃,超声波处理时间20 min,超声波功率440 W,料液比选用单因素试验得到的最佳水平220∶1(m L/g),此时得到的平均提取率为10.31%。

The ultrasonic wave-assisted extraction of polysaccharides from camellia seed cake was optimized by response surface methodology. According to the single factor experiment, three levels of the factors （ultrasonic wave power, ultrasonic wave irradiation time, solid-liquid ratio） were selected for the Box-Behnken factorial design to establish a quadric regression equation for describing the yield of polysaccharides. By response surface analysis, the optimal ultrasonic wave-assisted extraction conditions were obtained as follows： ultrasonic wave power of 440 W for 20 rain with liquid-solid ratio of 220 ： 1 （mL/g） and extraction temperature of 58 ℃, resulting in a polysaccharide yield as high as 10.31%.