Box-Behnken响应面法优化甘薯糖蛋白提取工艺

Optimization of Extraction Process for Glycoprotein from Sweet Potato by Box-Behnken Responsae Surface Methodology

[目的]采用响应面法对甘薯糖蛋白的提取工艺进行优化。[方法]以产自北京大兴区的甘薯为原料,采用超声波辅助热水浸提法提取甘薯糖蛋白。在单因素试验基础上选取超声温度、超声时间、超声功率、料液比为考察因素,采用Box-Behnken试验设计原理,响应面法筛选提取工艺,以粗糖蛋白提取率为响应值。[结果]最佳的提取条件为提取温度40℃,时间80 min,功率205 W,料液比1∶20(g∶m L)。此条件下糖蛋白粗品提取率为1.015 72%,经试验验证与模型预测值相差仅2%,表明其预测性良好。[结论]采用响应面法优选甘薯糖蛋白工艺稳定可行,可为甘薯资源的开发利用及糖蛋白提取工艺产业化提供理论依据。

[Objective]To optimize the extraction process of Glycoprotein from sweet potato. [Method]On the basis of single factor tests,temperature,extrction time,power and solid-liquid ratio were selected as the investigation factors. According to Box-Behnken method,the extraction conditions were optimized by response surface methodology. [Result]Optimum condition were as follows: extrction temperature 40 ℃,extracting time80 min,power 205 W,solid-liquid ratio 1∶ 20(g∶ m L),and the extracting amount of Glycoprotein was 1. 015 72% in this condition,and the difference between the predicted value of the model and the model was only 2%,indicating that the prediction was good.[Conclution]The optomized process was feasible,stable and lays a foundation for the comprehensive development and industrialization of Glycoprotein from sweet potato.