响应面法优化蒲公英根多糖超声辅助提取工艺

Optimization of ultrasonic extraction technology of polysaccharides from dandelion roots by response surface method

以蒲公英根为原料,采用超声波辅助热水浸提法提取蒲公英根多糖.以超声时间、超声温度、超声功率及料液比为主要影响因素,以多糖得率为考察对象,以单因素实验为基础,选用Box-Behnken中心组合设计结合响应面法优化蒲公英根多糖的提取工艺.结果表明,当超声时间为1.7 h、超声温度为65℃、超声功率为108 W、料液比为1∶25(g/m L)时,其多糖的得率最高为11.02%.为蒲公英系列产品的开发及综合利用提供了必要的理论依据.

The dandelion root was used as raw material, and the method of ultrasonic assisted hot water extraction was adopted to extract the polysaccharides from roots of dandelion. The ultrasonic time,ultrasonic temperature,ultrasonic power and liquid ratio were set as the main influencing factors. Based on the single factor experiments, evaluated by the polysac-charide yield, the extraction process of polysaccharide from dandelion root was optimized by Box - Behnken center combination design and response surface method. The results showed that when the ultrasonic time was 1.7 h, the ultrasonic temperature was 65 ℃ , the ultrason-ic power was 108 W, the ratio of material to liquid was 1 ？ 25 （ g/mL） , the polysaccharide had the highest yield 11. 02%. This paper provided the necessary theoretical basis for the development and comprehensive utilization of dandelion products.